One-Pan Mango Chili Chicken (Printer version)

A colorful blend of chicken, mango, and vegetables roasted with zesty chili and lime marinade.

# What You'll Need:

→ Protein

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

→ Marinade

02 - 2 tablespoons extra virgin 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 - 0.5 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 fully blended.
03 - Place chicken breasts in a large bowl or resealable bag. Pour half the marinade over chicken, reserving remainder. Toss to coat evenly and let marinate for at least 10 minutes.
04 - Arrange sliced bell peppers, red onion, and zucchini on 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-crisp.
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 minimal cleanup and maximum time to actually enjoy your meal instead of scrubbing dishes.
  • The sweet mango and spicy chili combination is addictive in a way that keeps you coming back for just one more bite.
  • It looks impressive enough to serve guests but takes barely 50 minutes from kitchen to table.
02 -
  • Don't crowd the pan or overlap the vegetables—give them space to roast and caramelize instead of steaming in their own moisture.
  • The mango stays sweeter and less mushy if you add it halfway through cooking rather than at the start, though the timing in this recipe already accounts for that.
03 -
  • Slice your vegetables consistently so everything finishes at the same time—thick zucchini slices will still be firm while thin ones turn to mush.
  • A meat thermometer removes all guesswork about doneness and keeps you from accidentally serving undercooked chicken or overcooking it into dryness.
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