Pioneer Woman Mango Chile Chicken is made with boneless, skinless chicken breasts, chile powder, lime, olive oil, mango, kale, scallions, jalapeno, bell pepper, and fresh cilantro. This delicious Mango Chile Chicken recipe creates a tasty dinner that takes about 50 minutes to prepare and can serve up to 6 people.
💚 Why You’ll Love This Mango Chile Chicken Recipe:
- Bright and Fresh Taste: The lime, chile powder, and fresh cilantro give this dish a tangy flavor that goes great with the sweet mango.
- Healthy Ingredients: This recipe is full of lean chicken, kale, and bell peppers, making it a nutritious choice with lots of vitamins and protein.
- Quick and Simple to Make: You can have this tasty meal ready in just 50 minutes, perfect for when you want a quick but delicious dinner.
- Great for Warm Days: The light salad and grilled chicken make this a perfect dish for summer or a BBQ.
- Easy to Serve: You can serve the chicken whole with the salad on top or slice it up nicely, so it works for both casual dinners and special occasions.
🍗 Pioneer Woman Mango Chile Chicken Ingredients:
- 6 boneless, skinless chicken breasts (approx. 680g)
- 1 tablespoon chile powder (15ml)
- Zest and juice of 1 lime
- 1/4 cup + 2 tablespoons olive oil (75ml + 30ml)
- Kosher salt and freshly ground black pepper, to taste
- 20-ounce jar sliced mango, drained and finely sliced, some liquid reserved (approx. 570g)
- 1 bunch kale, thinly shredded
- 1 bunch scallions, thinly sliced
- 1 jalapeño, thinly sliced
- 1 orange or red bell pepper, very thinly sliced
- 2 tablespoons chopped fresh cilantro (approx. 15g)
🥗 How To Make Pioneer Woman Mango Chile Chicken?
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag. Add 1 tablespoon (15ml) chile powder, zest of 1 lime, 2 tablespoons (30ml) olive oil, and salt and pepper. Seal the bag, shake to coat, and refrigerate for at least 30 minutes, up to 4 hours.
- Grill the Chicken: Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill for 4 to 5 minutes per side until cooked through. Keep warm.
- Prepare the Salad: In a large bowl, combine the sliced mango, shredded kale, sliced scallions, jalapeño, and bell pepper. In a small bowl, whisk together the juice of 1 lime, 2 tablespoons (30ml) reserved mango liquid, 1/4 cup (75ml) olive oil, chopped cilantro, and salt and pepper. Pour half of the dressing over the salad and toss to coat. Add more if desired.
- Serve: Slice the grilled chicken breasts and fan them out on a plate. Pile the salad on top of the chicken, or serve the salad with the chicken on top.
đź’ Recipe Tips:
- Marinate for Best Taste: Marinate the chicken for at least 30 minutes, but if possible, let it sit for up to 4 hours. This makes the chicken taste even better.
- Use the Mango Juice: Don’t forget to add some of the reserved mango juice to the dressing. It adds a nice sweetness that makes the dish more flavorful.
- Choose Fresh Ingredients: Using fresh lime, cilantro, and kale will make your dish taste brighter and more delicious than using bottled or pre-cut options.
- Slice Vegetables Thinly: Slice the bell peppers, jalapeno, and scallions very thin. This way, they blend well in the salad and don’t overpower the other flavors.
- Let Chicken Rest Before Cutting: After grilling, let the chicken sit for a few minutes before cutting it. This keeps the chicken juicy and full of flavor.
🌽 What To Serve With Mango Chile Chicken?
This fresh and zesty Mango Chile Chicken pairs well with coconut rice, grilled corn on the cob, quinoa salad, or avocado slices. It also can be served alongside black beans, sweet potato fries, mango salsa, or a mixed green salad for a delicious dinner.
🎚 How To Store Leftovers?
- Refrigerate: Let the Mango Chile Chicken cool down to room temperature first. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Once the Mango Chile Chicken is at room temperature, place it in a freezer-safe container and freeze it for up to 2 months. To thaw, move it to the fridge overnight. This dish shouldn’t be reheated; enjoy it cold or at room temperature after thawing.
FAQ’S
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can replace breasts in this recipe. They’re juicier and more flavorful but may need a slightly longer cooking time.
Can I make this dish less spicy?
Yes, reduce the chile powder and omit or decrease the jalapeno in the salad to lower the spice level.
Is there a substitute for cilantro if I don’t like it?
Yes, you can use fresh parsley or basil instead of cilantro for a different but complementary flavor.
What type of kale is best for this recipe?
Lacinato kale, also known as Tuscan or dinosaur kale, is best due to its tender texture and slightly sweeter taste.
More Pioneer Woman Recipe:
- Pioneer Woman Chicken Cauliflower Skillet
- Pioneer Woman Chicken Lasagna
- Pioneer Woman Deconstructed Chicken Pot Pie
Pioneer Woman Mango Chile Chicken Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 510
- Total Fat: 17g
- Saturated Fat: 3.5g
- Cholesterol: 95mg
- Sodium: 2190mg
- Potassium: Not specified
- Total Carbohydrate: 56g
- Dietary Fiber: 8g
- Sugars: 17g
- Protein: 38g
Pioneer Woman Mango Chile Chicken
Description
Pioneer Woman Mango Chile Chicken is made with boneless, skinless chicken breasts, chile powder, lime, olive oil, mango, kale, scallions, jalapeno, bell pepper, and fresh cilantro. This delicious Mango Chile Chicken recipe creates a tasty dinner that takes about 50 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag. Add 1 tablespoon (15ml) chile powder, zest of 1 lime, 2 tablespoons (30ml) olive oil, and salt and pepper. Seal the bag, shake to coat, and refrigerate for at least 30 minutes, up to 4 hours.
- Grill the Chicken: Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill for 4 to 5 minutes per side until cooked through. Keep warm.
- Prepare the Salad: In a large bowl, combine the sliced mango, shredded kale, sliced scallions, jalapeño, and bell pepper. In a small bowl, whisk together the juice of 1 lime, 2 tablespoons (30ml) reserved mango liquid, 1/4 cup (75ml) olive oil, chopped cilantro, and salt and pepper. Pour half of the dressing over the salad and toss to coat. Add more if desired.
- Serve: Slice the grilled chicken breasts and fan them out on a plate. Pile the salad on top of the chicken, or serve the salad with the chicken on top.
Notes
- Marinate for Best Taste: Marinate the chicken for at least 30 minutes, but if possible, let it sit for up to 4 hours. This makes the chicken taste even better.
- Use the Mango Juice: Don’t forget to add some of the reserved mango juice to the dressing. It adds a nice sweetness that makes the dish more flavorful.
- Choose Fresh Ingredients: Using fresh lime, cilantro, and kale will make your dish taste brighter and more delicious than using bottled or pre-cut options.
- Slice Vegetables Thinly: Slice the bell peppers, jalapeno, and scallions very thin. This way, they blend well in the salad and don’t overpower the other flavors.
- Let Chicken Rest Before Cutting: After grilling, let the chicken sit for a few minutes before cutting it. This keeps the chicken juicy and full of flavor.
Pioneer Woman Mango Chile Chicken