One-Pan Mango Chili Chicken (Printer View)

Juicy chicken baked with mango, bell peppers, zucchini, and a spicy chili marinade.

# Components:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each

→ Marinade

02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lime juice
04 - 2 teaspoons chili powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Vegetables

09 - 1 red bell pepper, sliced
10 - 1 yellow bell pepper, sliced
11 - 1 small red onion, sliced
12 - 1 medium zucchini, sliced

→ Fruit

13 - 1 large ripe mango, peeled and diced

→ Garnish

14 - 2 tablespoons fresh cilantro, chopped
15 - Lime wedges for serving

# Method:

01 - Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper.
02 - In a small bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until well combined.
03 - Place chicken breasts in a large bowl or resealable bag. Pour half the marinade over chicken, reserving the remainder. Toss to coat evenly and let marinate for at least 10 minutes.
04 - Arrange sliced bell peppers, red onion, and zucchini on the prepared baking sheet. Drizzle with remaining marinade and toss to coat thoroughly.
05 - Position marinated chicken breasts on top of vegetables. Scatter diced mango evenly across the pan.
06 - Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and rest for 5 minutes. Slice chicken if desired, garnish with fresh cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup when you're already tired from the day.
  • The mango melts slightly and caramelizes, creating a glaze that tastes restaurant-quality without any fussing.
  • It's naturally gluten-free and packed with lean protein and vegetables, so you feel good about what you're eating.
  • Summer or winter, this dish transports you to somewhere warm and a little bit spicy.
02 -
  • Don't skip the resting step after baking; five minutes transforms the texture of the chicken from merely cooked to genuinely tender.
  • If your mango is underripe, the dish will taste sharp instead of balanced, so give it a gentle squeeze before using it.
  • Overcrowding the pan traps steam and makes vegetables soggy, so don't be tempted to pile things too high.
03 -
  • Slice your vegetables thin so they cook through in the same time as the chicken; thick pieces will still be raw while the chicken dries out.
  • Reserve some of the raw diced mango to scatter on top after baking for a fresh texture contrast that changes the whole eating experience.
Return