Name: 30 Minute Sheet Pan Mango Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups fresh or thawed frozen mango; 1/3 cup olive oil; Juice of 2 limes; 2 tbsp raw honey; 2 tbsp coconut aminos; 1-2 tbsp white wine vinegar (to taste preference); 1-2 cloves of garlic; 2 tbsp coconut milk (or whole milk or yogurt); 1 recipe of the above mango marinade & sauce; 3 medium/large chicken breasts (fileted lengthwise to make 6 chicken breasts total); 2 tbsp olive oil; 1 medium/large onion (halved, and sliced into strips); 2 medium zucchini (cut in half lengthwise, and cut on the bias into 1/2 inch half moons); 2 medium carrots (peeled and julienned); 2 cups fresh or frozen corn; Sea salt and pepper to taste; Optional cooked rice of choice for serving the dinner over; Cubed fresh or thawed frozen mango, lime wedges, avocado slices, and chopped cilantro for garnishes

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A new weekday sheet pan meal with a sweet & tangy mango marinade sauce that blends in minutes making the easiest mango chicken dinner!

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Yes…another sheet pan dinner!

Because years ago I promised you all that I would be totally real on this blog space. And currently, the mom-ing season that I am in is called “spring with teenagers.” And my goodness, do I rely on sheet pan dinners during times like these! I’m truly setting my eyes toward summer break, but in the meantime, I’m just along for this crazy ride of spring sports, end of the school year trips and activities, and having 3 super fun kids!

A sheet pan dinner made for a school night

While I totally get why people lean toward slow cooker dinners for busy weeknights, I have always preferred the flavor that comes from something that is oven roasted or skillet seared. Sheet pan oven roasted dinners also happen to be incredibly fast, so they are just perfect for school nights.

A frozen mango favorite!

While I do have quite a few sheet pan dinners up my sleeve, I’ve been changing up our old favs with this fruity new take on a chicken sheet pan dinner. The end of winter into spring means super slim pickings in the fruit department here in Michigan. I rely on dried and frozen fruit a lot to keep my budget in check. The kids adore frozen mango, so the big 5 pound bag from Costco is always in my freezer, and it really does make the best sauce for a chicken dinner!

The method :: Make the Mango Marinade & Sauce

This sauce is a *no cook,* blender sauce that is both the marinade for the chicken, and the sauce to drizzle over each dinner bowl after too. I typically use thawed frozen mango for the sauce, but if you have access to fresh mango, that works too. Just put all of the marinade ingredients into a bullet blender, regular blender, or food processor, and blend until smooth. You’ll use about 1 cup of the sauce as a marinade, and the rest can be used to dip or drizzle each dinner bowl.

The Method :: Marinating the Chicken

One of my tricks to making sheet pan chicken dinners fast is in how I prepare the chicken. Filet the chicken breast so it is thinner. This way, the chicken cooks faster, and doesn’t dry out! The marinade also helps tenderize the chicken. Use about a cup of the mango marinade that you blended to marinate the chicken in a container or bowl. The chicken needs to marinate for a minimum of 15 minutes, or up to all day if you want to set the chicken up in the morning. Setting the chicken up in the morning makes the dinner even faster when you get home from work!

What veggies should I use?

The sky is the limit here. Use what your kids enjoy! For this week, I happened to have zucchini on hand, but that is about it! It was time for a grocery shop, so I was limited, but made it work. I always have carrots around, as well as onions, so I did strips of carrot and onion, as well as some corn from the freezer. I think summer squash would be pretty, and I also have made this sheet pan with other veggies like broccoli, asparagus, and snap peas.

The Method :: Roasting the Sheet Pan Veggies

Toss the veggies on a big sheet pan with olive oil, salt, and pepper. The vegetables will take longer to roast than the fileted chicken, so I always get the veggies into the oven while the chicken is marinating.

The Method :: The sheet pan mango chicken

Once the veggies have roasted for a bit, you can add a second sheet tray to the oven with the marinated chicken on it. The chicken should only need 15 minutes to cook. I like to put the chicken under the broiler for the last few minutes for color.

Serving ideas

Since I have a house full of growing and active teens, I tend to lean into their need for carbs with a bed of meat stock cooked rice for these dinner bowls. It is super delicious. I also happen to think this particular flavor profile tastes really good with roasted sweet potatoes, which you can roast on a separate sheet pan while the veggies are cooking.

Garnish options

That super yummy mango sauce makes the perfect drizzle or dip for this mango chicken dinner bowl! I like to use a squeeze bottle like this to store the mango sauce in. We also love chopped fresh cilantro and lime juice. If you have avocados around, slices of that make a great addition too. And, of course, cubes of fresh or thawed frozen mango!

Lunchbox leftovers!

These rice bowls make really great lunchbox meals for growing kids. I tend to make extra chicken and veg to ensure there is enough for at least 2 of my girls to bring to school the next day. While 2 of my kids don’t mind bringing a cold rice bowl to school for lunch, it does warm up well for a thermos, so that is an option. For more tips on how to send dinner leftovers in a thermos visit this post.