Description
This dish features bright mango and a sticky glaze that turns chicken into a showstopper, ideal for busy weeknights or cozy dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (room temperature)
- 2 tbsp olive oil (or substitute avocado oil)
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup mango puree (fresh or canned; softened)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp fresh ginger (grated)
- 2 tbsp sesame seeds
- 2 green onions (sliced)
- Vegetables of choice (e.g., bell peppers, broccoli)
- Rice or noodles (optional for serving)
Instructions
- Preheat your oven to 400°F (200°C) or heat a skillet over medium-high heat and line a baking dish or sheet.
- Mix the mango puree, soy sauce, honey, and grated ginger until smooth; adjust sweetness or salt as needed.
- Season the chicken breasts with salt, pepper, and minced garlic. Patting the chicken dry helps it brown.
- For oven-baked: place the chicken in the baking dish, pour half the mango glaze over it, and bake for 25–30 minutes until cooked through.
- For skillet-seared: sear the chicken for 6–7 minutes per side, then pour in the mango glaze and simmer until the sauce thickens.
- Spoon extra glaze over the cooked chicken and garnish with sesame seeds and sliced green onions, resting the chicken for 5 minutes before slicing.
- Optionally, serve over steamed rice or noodles.
Notes
Use freshly squeezed lime for brighter acid. Frozen mango works well if fresh is out of season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg