One-Pan Mango Chili Chicken (Print View)

Juicy chicken paired with mango, bell peppers, and zucchini in a flavorful 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 - ½ 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 combined.
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 allow to marinate for at least 10 minutes.
04 - Distribute 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 vegetables. Scatter diced mango evenly across the pan.
06 - Bake for 25 to 30 minutes, or until chicken reaches 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 -
  • It's legitimately healthy but tastes like you're treating yourself, which is the sweet spot I'm always chasing.
  • One pan means one cleanup, and that alone has saved my sanity on busy weeknights.
  • The flavor combination surprises people every time—they never expect mango and chili to work this well together.
02 -
  • Don't skip the resting time after roasting—I learned this the hard way when I cut into chicken too early and watched all the juices run out onto the pan instead of staying in the meat.
  • The mango should be ripe but not soft enough to fall apart; if yours is too mushy, it'll disappear into the pan and you'll lose that textural contrast that makes this dish special.
03 -
  • Pat your chicken dry before marinating—excess moisture on the surface keeps it from browning properly and can make the pan steamy instead of roasty.
  • Buy your mango at least a day before you plan to cook so it has time to ripen fully; a perfectly ripe mango makes an enormous difference in how this dish tastes.
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