One-Pan Mango Chili Chicken Veggie

Last summer, my neighbor dropped off a basket of mangoes from her tree, and I had no idea what to do with half of them before they'd go bad. That's when I threw together whatever vegetables I had on hand with some chicken and spices, tossed it all on one pan, and walked away while the oven did the work. What came out was this bright, fragrant dish that tasted like someone had actually planned it—when really it was just happy accident meets dinner desperation. Now it's become my go-to when I want something that feels fancy but doesn't tie me to the stove.

I made this for a potluck once, nervous about bringing something that sounded exotic to a crowd of pretty traditional eaters. My coworker who usually sticks to plain pasta came back for seconds and asked for the recipe, which felt like winning an actual award. That's when I realized this dish has this quiet magic—it looks adventurous but tastes welcoming to almost everyone.

Ingredients

• Boneless, skinless chicken breasts (4, about 150 g each): Lean protein that cooks through evenly on a sheet pan, and they won't dry out if you don't overcook them past 165°F—a meat thermometer is your friend here.
• Olive oil (2 tablespoons): Carries all those spice flavors into the chicken while helping the vegetables caramelize slightly at the edges.
• Fresh lime juice (2 tablespoons): Brightens everything and keeps the dish from feeling heavy, plus it prevents the chicken from oxidizing and turning gray.
• Chili powder (2 teaspoons): The backbone of your heat and depth, though you can dial it up or down depending on how much fire you want.
• Smoked paprika (1 teaspoon): Adds a whisper of smokiness that makes people wonder what secret ingredient you used.
• Garlic powder (1 teaspoon): Coats everything evenly unlike fresh garlic, which can sometimes burn around the edges in a hot oven.
• Salt and black pepper: Don't skip proper seasoning—it's what tells your taste buds this is intentional, not an afterthought.
• Red and yellow bell peppers (1 each, sliced): They soften just enough to be tender but keep their shape, and the two colors make the pan look alive.
• Red onion (1 small, sliced): Gets sweet when it roasts, balancing the heat and adding a gentle sharpness that rounds out the flavors.
• Zucchini (1 medium, sliced): Absorbs all the marinade flavors and becomes almost silky when cooked through, acting like a sponge for all the good stuff.
• Mango (1 large ripe one, peeled and diced): The secret weapon that keeps things from tasting too spicy or one-dimensional—choose one that gives slightly to pressure and smells fragrant.
• Fresh cilantro (2 tablespoons, chopped): Scatter this on at the very end so it stays bright and doesn't turn dark and bitter from the heat.
• Lime wedges: Let people squeeze their own at the table—it's the difference between a good dish and one people actually remember.

Instructions

Set your stage:

Preheat that oven to 400°F and get your baking sheet ready—either lightly greased or lined with parchment so nothing sticks. A hot oven from the start means your vegetables will actually caramelize instead of steam.

Build your marinade:

Whisk together the olive oil, lime juice, and all your spices in a small bowl until it looks like a loose paste. Taste it on your finger—it should make you wince a little from the chili, then warm you from the inside out.

Coat the chicken:

Put your chicken breasts in a bowl or bag, pour half the marinade over them, and make sure each piece gets thoroughly coated. Ten minutes of sitting here lets the flavors start seeping in instead of just sitting on top.

Arrange your vegetables:

Scatter all your sliced peppers, onion, and zucchini across the baking sheet, drizzle with the remaining marinade, and toss everything together with your hands. This is oddly satisfying—you're building the bed that'll hold everything else.

Bring it together:

Nestle the marinated chicken breasts right on top of the vegetables, then scatter your diced mango all over and around everything. The chicken doesn't need to be completely covered—it'll cook surrounded by all that flavor.

Let the oven work:

Slide the pan in and bake for 25 to 30 minutes, checking around the 25-minute mark by pressing the thickest part of the chicken—it should feel firm, not squishy. The vegetables should be tender and the chicken internal temperature should hit 165°F on a thermometer.

Rest and finish:

Give it 5 minutes out of the oven before you touch anything—this lets the juices redistribute instead of running all over your plate. Slice the chicken if you want, pile everything together, sprinkle cilantro over top, and serve with lime wedges on the side.

Pinterest

There's something that happens when you eat food that someone actually took care to make for you—even if they made it look effortless. My kid, who usually picks food apart, actually finished their plate and asked when we were making it again. That moment made me understand this isn't just a recipe, it's become part of how we eat as a family now.

Timing Your Cooking

The 20-minute prep time assumes you're not a knife wizard and takes into account hunting for the mango, peeling it, and finding where you put the measuring spoons. Once everything's on the pan, you've got 30 minutes where you can actually sit down, which is the whole point of cooking something this way. I usually throw in some music, pour a drink, and come back when the timer beeps—no standing over anything, no stress.

Making It Hotter or Tamer

If you like heat, add another half teaspoon of red pepper flakes directly to the marinade and stir it in well so the heat distributes evenly—a little goes a long way here. If you're cooking for people who think paprika is spicy, cut the chili powder back to a teaspoon and use regular paprika instead of smoked. The beauty of this dish is you can adjust the fire without touching anything else.

Variations That Actually Work

Chicken thighs are actually better than breasts if you don't mind a bit more fat, because they stay juicier and more forgiving if your oven runs hot. Pineapple can absolutely replace the mango if that's what you've got—it's tangier and less sweet, which some people prefer. Brown rice or quinoa underneath soaks up all those pan juices and turns into something almost creamy without any cream involved.

• Try adding a tablespoon of honey to the marinade for a subtle sweetness that rounds out the spice.
• Swap zucchini for asparagus or green beans if that's what your garden or market is offering that day.
• Let leftovers cool and shred them into tacos the next day—they're weirdly perfect with a squeeze of lime.

Pinterest

This dish lives somewhere between weeknight dinner and something you'd actually serve when people you want to impress are coming over. It never fails, tastes different depending on your mango, and somehow feels both simple and intentional at the same time.

Recipe FAQs

→ Can I substitute the chicken breasts with another protein?

Yes, boneless, skinless chicken thighs work well and add a richer flavor. Adjust baking time slightly if needed.

→ How can I increase the spiciness of the dish?

Add crushed red pepper flakes to the marinade or increase the chili powder quantity for a bolder heat.

→ Is it possible to use different fruits instead of mango?

Pineapple cubes make a great tangy alternative, complementing the chili spices nicely.

→ What side dishes pair best with this bake?

Brown rice, quinoa, or a light salad balance the flavors and make the meal more filling.

→ How do I ensure the chicken stays juicy during baking?

Marinate the chicken for at least 10 minutes and avoid overbaking by checking internal temperature reaches 165°F (74°C).