Chicken, mango, bell peppers, and spices combine in a cheesy Tex-Mex bake with vibrant flavor and easy preparation.
# What You’ll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breasts, cut into thin strips
→ Vegetables & Fruit
02 - 1 large ripe mango, peeled and diced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium red onion, sliced
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tablespoons olive oil
09 - 1½ teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground coriander
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Dairy & Toppings
16 - 1 cup shredded cheddar cheese
17 - 1 cup shredded Monterey Jack cheese
18 - Fresh cilantro, chopped for garnish
19 - 1 lime, cut into wedges
# How-To:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch casserole dish.
02 - Combine chicken strips, olive oil, chili powder, ground cumin, smoked paprika, ground coriander, dried oregano, salt, and black pepper in a large mixing bowl. Toss thoroughly to coat the chicken evenly.
03 - Add sliced red, yellow, and green bell peppers, red onion, garlic, and diced mango to the bowl, mixing gently to incorporate all components without crushing.
04 - Transfer the combined mixture into the prepared casserole dish, spreading ingredients consistently in one layer.
05 - Bake uncovered for 25 minutes, allowing the chicken to cook through and vegetables to reach tender consistency.
06 - Sprinkle shredded cheddar and Monterey Jack cheese evenly over the baked mixture.
07 - Return the casserole to the oven and bake for 8 to 10 minutes, continuing until the cheese is fully melted and bubbling.
08 - Remove from oven, garnish with chopped fresh cilantro, and present with lime wedges on the side.
