30 Minute Sheet Pan Mango Chicken
Servings: 6
Ingredients
For the Mango Marinade & Sauce:
- 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
For the Sheet Pan Mango Chicken Dinner:
- 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
Instructions
Make the Mango Marinade & Sauce:
- Blend all of the mango marinade ingredients in a bullet blender, regular blender, or food processor. Set aside 1 cup of the mango sauce for marinating the chicken. The rest can be used to drizzle over the finished dinner. See Notes.
Marinate the Chicken:
- Put the fileted chicken breasts and one cup of the mango marinade into a container that has a lid. Make sure the chicken is coated all over in the marinade. 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!
Make the Sheet Pan Mango Chicken Dinner:
- While the chicken marinates, you can prepare the veggies since they will take longer to cook than the chicken.
- Pre-heat the oven to 425 degrees. Alternatively, you can use the convection or air fry setting on your oven at 425 degrees to cook the dinner even faster. You will need 2 un-lined sheet pans.
- Toss the onions, zucchini, carrots, and corn with 2 tablespoons of olive oil, and salt/pepper to your taste. Roast the veggies at 425 degrees for 20 minutes. If you are using the convection or air fry setting on the oven, you can get away with 10-15 minutes.
- Once the veggies have roasted for 15 minutes, add the chicken to a second sheet pan and into the oven with the veggies for another 15 minutes. If you are using the convection or air fry setting on your oven, you'll only need to do 7-10 minutes.
- After the chicken has cooked for 15 minutes, place it under the broiler for 5 minutes to finish cooking and get some caramelized color to the top.
- Serve your mango chicken dinner over rice with garnishes of fresh cubed mango, lime wedges, avocado slices, and chopped fresh cilantro.
Notes
- I like to use a squeeze bottle like this to store the remaining mango sauce in. The marinade/sauce can be kept in the refrigerator for up to a week. It makes a great salad dressing and sandwich sauce too!
- I get the big bags of frozen mango at Costco, but Aldi, and many grocery stores should have it too!