One-Pan Mango Chili Chicken (Printable)

Juicy chicken, sweet mango, and roasted vegetables combine with a spicy chili flavor in this bake.

# 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 - 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

# How-To:

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 combined.
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 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 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor as all those spices, fruit, and veggie juices mingle together.
  • The combination of sweet mango and spicy chili creates this unexpected balance that makes your taste buds genuinely curious about the next bite.
  • It comes together in under an hour, so you can pull off a restaurant-quality dinner on a weeknight without stress.
02 -
  • Don't skip the rest period after baking; I learned this the hard way by cutting into chicken too early and watching the juices disappear into the pan instead of staying in the meat.
  • The mango must be ripe but not mushy, or it'll disintegrate into the pan instead of creating those sweet, slightly caramelized pockets you're after.
  • If your oven runs hot, start checking at 23 minutes because overcooked chicken is actually worse than undercooked vegetables.
03 -
  • Don't crowd your baking sheet—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll lose that caramelized edge that makes them taste genuinely delicious.
  • Use a meat thermometer instead of guessing about doneness; 165°F in the thickest part removes all the anxiety from cooking chicken.
  • Fresh cilantro makes an enormous difference in the final taste, so don't skip it or substitute dried; the flavor is completely different.
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