One-Pan Mango Chili Chicken (Print Version)

Tender chicken baked with sweet mango, chili spices, and a mix of roasted vegetables.

# 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

# Directions:

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 incorporated.
03 - Place chicken breasts in a large bowl or resealable bag. Pour half the marinade over the 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 - Place marinated chicken breasts on top of the vegetables. Distribute 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 allow to 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 and more time enjoying dinner instead of scrubbing dishes.
  • The mango creates a natural glaze that keeps the chicken impossibly juicy while the chili adds just enough bite to keep things interesting.
  • It feels fancy enough to impress, but simple enough that you can make it on a random Tuesday without any fuss.
02 -
  • Don't skip the resting time after baking; those five minutes are when the chicken stops cooking internally and stays tender instead of turning stringy.
  • The mango should be ripe but still slightly firm; if it's too soft, it will dissolve into the pan rather than staying as distinct pieces that provide texture and sweetness.
03 -
  • Slice your vegetables ahead of time and store them in the fridge; this turns a 20-minute prep into a 5-minute assembly when you're ready to cook.
  • Use a meat thermometer instead of guessing; it removes all anxiety about whether the chicken is done and lets you stop checking it every two minutes.
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