Mango Chili Chicken Veggie Bake (Printable Version)

Juicy chicken, mango, and mixed vegetables roasted together with a spicy chili twist.

# What You 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:

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 vegetable bed. Scatter diced mango evenly across the entire 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 together on one sheet, so you actually have time to set the table instead of juggling pans.
  • The sweet mango and smoky spices taste like you spent hours planning, but it takes barely fifty minutes start to finish.
  • Your kitchen smells incredible while it bakes, and somehow that aroma makes people think you're far more accomplished than you are.
02 -
  • Don't skip the resting time after baking, because those five minutes are when the chicken actually becomes juicy instead of staying dense and disappointed.
  • The mango gets softer the longer it bakes, so if you like it to hold its shape, add it halfway through cooking instead of at the beginning.
03 -
  • Use a meat thermometer instead of cutting into the chicken to check doneness, because the moment you slice into it, all the juices have permission to escape and you'll regret it.
  • Don't let the mango sit in the marinade beforehand or it'll start breaking down and turning to mush before it even gets into the oven.
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