Mango Chicken


by: Katherine Martinelli

Sweet and savory mango chicken is elegant enough for entertaining and easy enough for every day.


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serves: 4

1/3 cup olive oil

1/3 cup lime juice

2 tablespoons chopped fresh basil

1/2 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to suit your tastes)

2 mangoes, peeled and cut into strips.

6 boneless, skinless chicken breasts, pounded thin

Nutrition Facts
Mango Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 749

  • Total Fat: 30.9 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0 g
  • Cholesterol: 234.8 mg
  • Sodium: 206.6 mg
  • Total Carbs: 28.4 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 23.4 g
  • Protein: 87.8 g

how is this calculated?

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1.  In a large bowl, mix oil, lime juice, basil, paprika, and cayenne pepper.

2.  Place the mango slices and pit in the marinade mix for 15 minutes.

3.  Remove the mango slices, but leave the pit to continue to flavor the marinade. Refrigerate the slices.

4.  Place the chicken in the marinade and refrigerate for 1 to 4 hours.

5.  Heat a large sauté pan (or grill). Cook the chicken, careful not to crowd the pan. Remove from the pan, allow to cool slightly.

6.  Add the mangoes to the pan, cook until heated through.

7.  Lay a few strips of mango in the center of a chicken breast and gently roll up, placing seam side down. Secure with toothpicks if necessary. Repeat with remaining mango and chicken.

8.  Alternately, simply serve each chicken breast topped with mango slices.

Cooks' note:
View the complete post, including a recipe for coconut rice, here

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