One-Pan Mango Chili Chicken Veggie (Printable Version)

Juicy chicken and sweet mango roasted with vegetables in a spicy chili blend for an easy 50-minute meal.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces 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

# Steps to Follow:

01 - Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper.
02 - In a small mixing 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 allow to 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 - Position marinated chicken breasts on top of vegetables. Distribute diced mango evenly across the pan.
06 - Bake for 25 to 30 minutes, 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.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means your cleanup is as easy as your prep, and honestly that alone might change your weeknight dinner game.
  • The mango adds a brightness that feels almost unexpected alongside the chili kick, like your taste buds weren't expecting to go on an adventure.
  • You can have dinner on the table in under an hour, and it tastes like you fussed over it way more than you actually did.
02 -
  • Don't skip the marinating step, even if you're rushed; ten minutes is the minimum, but twenty is where this dish really sings and the spices actually penetrate the chicken instead of just sitting on the surface.
  • The mango timing matters more than you'd think—add it at the end of cooking rather than at the beginning so it stays somewhat intact and contributes texture instead of dissolving into the pan juices.
03 -
  • Check your chicken at the twenty-five minute mark rather than waiting the full thirty; ovens vary wildly, and nobody wants dry chicken, even if everything else is perfect.
  • Don't be shy with the cilantro and lime wedges at the end—they're not garnish, they're basically a second marinade that wakes everything up right before you eat it.
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