Healthy Mango Chicken
Transform your weeknight dinners with this vibrant and flavorful Healthy Mango Chicken recipe! Juicy, seared chicken breasts are simmered in a tangy-sweet sauce made with fresh mangoes, lime juice, and a touch of honey, perfectly balanced with the savory notes of garlic, ginger, and low-sodium soy sauce. Red bell peppers and onions add a pop of color and crisp-tender texture, while freshly chopped cilantro adds a burst of freshness. In just 35 minutes, you can create this protein-packed, gluten-free meal that feels indulgent yet is incredibly nutritious. Serve it over fluffy brown rice or quinoa to soak up the irresistible sauce. This tropical-inspired dish is a delightful blend of sweet, savory, and spicy, perfect for anyone seeking a healthy, easy, and delicious dinner option!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups ripe mangoes (diced)
- 1 medium red bell pepper (sliced into thin strips)
- 1 small red onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked brown rice or quinoa (optional, for serving)
Instructions
Rinse and pat dry the chicken breasts. Lightly season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, ginger, red onion, and red bell pepper for 3-4 minutes until the vegetables are softened and fragrant.
In a small bowl, whisk together the soy sauce, lime juice, and honey. Pour the mixture into the skillet and stir to combine.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Reduce the heat to low, cover, and let simmer for 8-10 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Add the diced mango to the skillet and gently stir. Cook for an additional 2-3 minutes until the mango is warmed through but not mushy.
Turn off the heat and sprinkle the dish with freshly chopped cilantro.
Serve the mango chicken with cooked brown rice or quinoa, if desired. Spoon the sauce and vegetables over the top for added flavor.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 668 mg | 29% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 23.0 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
