Sheet Pan Mango Chicken
An easy weeknight meal the whole family will love!
Perfectly Balance Your Plate
Serve with 1⁄2 cup rice.
2 tbsp Mango Lassi Mix
2 tbsp olive oil
1 tbsp low sodium soy sauce
1 lb (450 g) boneless, skinless chicken thighs
2 red bell peppers
1 green bell pepper
2 cups frozen mango chunks
Toppings (optional): Everything Bagel Whole Food Topper, sliced green onion
- Preheat oven to 450° F. Line Sheet Pan with Sheet Pan Liner.
- Cut lime in half. In a large bowl, using 2-in-1 Citrus Press, squeeze in juice from lime. Stir in mix, olive oil, and soy sauce to make glaze. Toss chicken in glaze, set aside.
- Slice bell peppers. Add bell peppers and mango to glaze; toss to coat.
- Arrange evenly on pan. Cook 16–18 min or until chicken is cooked through. Add toppings, if desired.
Per serving: Calories 310, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 90 mg, Sodium 260 mg, Carbohydrate 29 g (Fibre 4 g, Sugars 17 g), Protein 25 g.
Make it vegetarian: Swap chicken for two blocks (210 g each) smoked tofu.