One-Pan Mango Chili Chicken (Print Version)

Juicy chicken, sweet mango, and veggies combine with chili spice for a vibrant, healthy bake.

# What You 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 - 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 Make:

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 remainder. Toss to coat evenly and marinate for at least 10 minutes.
04 - Arrange sliced bell peppers, red onion, and zucchini on 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 -
  • One pan means minimal cleanup, which honestly changes whether I cook on a weeknight or order takeout.
  • The combination of spicy, sweet, and tangy hits differently than most chicken dinners, and people always ask for the recipe.
  • Ready in 50 minutes total, making it realistic for busy days without sacrificing real flavor.
02 -
  • Don't skip the rest period; I once carved into chicken straight from the oven and watched the juices run onto the pan instead of staying in the meat.
  • Mango ripeness changes everything—underripe mango stays firm and tart, while overripe turns to mush, so choose carefully.
03 -
  • Slice your bell peppers and onions thicker than you think you should; they shrink and thinner slices can scorch at 400°F.
  • Pat the chicken breasts dry before marinating so they brown properly instead of steaming in moisture.
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