To create the mint chutney add all the mint chutney ingredients into a food processor. Pulse until onion and pepper are chopped up and chutney is thick.
Lightly grease a cast iron skillet. Add chicken breast into skillet and sprinkle cumin and salt on all of them, both sides. Add 1/4 of the mint chutney on top of chicken, spreading it around. Heat the cast iron pan over medium high heat until chicken is browned on both sides, about 10 minutes.
Preheat oven to 400 degrees.
Add carrots, onion and potatoes to a large bowl and toss with olive oil to lightly coat them.
Remove cast iron skillet from heat and add chopped up carrots, onions and potatoes into the pan. Add remaining 3/4 of the mint chutney on top of vegetables.
Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for additional 15 minutes.