One-Pan Mango Chili Chicken Veggie (Printable)

Juicy chicken, sweet mango, and vibrant veggies baked together with a flavorful chili marinade.

# 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 - 0.5 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 fully 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 let marinate for at least 10 minutes.
04 - Arrange sliced bell peppers, red onion, and zucchini on the prepared baking sheet. Drizzle with the remaining marinade and toss to coat thoroughly.
05 - Position the marinated chicken breasts on top of the vegetables. Distribute the diced mango evenly across the pan.
06 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables become tender.
07 - Remove from oven and rest for 5 minutes. Slice chicken if desired, garnish with fresh cilantro, and serve with lime wedges.

# Expert Hacks:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The sweet mango plays against the spicy chili in a way that somehow feels both surprising and completely natural.
  • Chicken breasts stay juicy because the vegetables release moisture, creating their own little steam bath in the oven.
02 -
  • Your mango needs to be ripe but still slightly firm—too soft and it'll turn to mush, too hard and it won't add any sweetness to the pan.
  • Don't skip the 5-minute rest after cooking, even though your stomach's probably already growling—it's what keeps your chicken from being dry.
  • The marinade needs to coat everything evenly, not pool in one corner, so don't be shy about tossing and making sure the vegetables actually touch the seasoning.
03 -
  • Line your baking sheet with parchment paper instead of greasing it—it keeps the bottom from sticking and makes cleanup instant, which is worth every penny.
  • Dice your mango right before you put the pan in the oven so it stays bright and doesn't oxidize to brown on the sides.
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