One-Pan Mango Chili Chicken (Printer-Friendly)

Juicy chicken and sweet mango bake with colorful vegetables and a spicy chili touch.

# 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

# How To Make It:

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 chicken, reserving the 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 over 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 Suggestions:

01 -
  • Everything cooks on a single pan, so cleanup is barely a thought and you're not hovering over a hot stove.
  • The mango melts slightly into a glaze while staying chunks, creating this unexpectedly balanced sweet-heat magic.
  • It looks restaurant-quality when you pull it out, but honestly feels like the easiest thing you've made all week.
02 -
  • Don't skip the resting period—those 5 minutes make the difference between juicy chicken and dry chicken, I promise.
  • The mango should go in during the last 10 minutes if you like it more intact, or at the start if you want it softer and more sauce-like.
03 -
  • Pat your chicken completely dry before marinading so the spices actually stick instead of sliding off a wet surface.
  • If your mango isn't quite ripe enough, dice it anyway—the oven heat will soften it and the other flavors will make it taste intentional rather than underripe.
Go Back