One-Pan Mango Chili Chicken (Print Version)

Juicy chicken and sweet mango roasted with vegetables in a spicy chili marinade

# What You'll Need:

→ 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

# Steps to Follow:

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 - 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 rest for 5 minutes. Slice chicken if desired, garnish with fresh cilantro, and serve with lime wedges.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor mingling as things roast together.
  • The sweet mango against the spicy chili creates this surprising balance that keeps you reaching for another bite.
  • It feels fancy enough for guests but honest enough for a Tuesday night when you're too tired to fuss.
02 -
  • Check your chicken's internal temperature with a meat thermometer at the thickest part to avoid either undercooking or that rubbery overcooked texture that kills the whole thing.
  • Add the mango at the roasting stage, not the marinading stage, or it'll break down into mush and you'll lose that lovely texture that makes bites interesting.
03 -
  • Slice your vegetables and chicken right before cooking so they don't sit around getting dry or oxidized—this whole recipe moves quickly once you start.
  • If your baking sheet runs hot, rotate the pan halfway through roasting so one side doesn't brown faster than the other and the chicken cooks evenly.
Return