I just had to post this mango chicken breast Anthony made for dinner last night. It’s what we’re using to make today’s lunch sandwiches for the kids and our chicken salads. I’ll share our recipe for the coconut brown rice and peas in the coming days so keep your eyes peeled for that post!
For now, here’s our mango chicken breast recipe. To make cooking quick, first, gather the required measurements of ingredients needed. Once you do this the rest will feel like a smooth process.
Let’s get cooking…
2 1/2 pound thawed boneless chicken breasts or as many as you need clean with vinegar or lemon juice
2 tablespoon olive oil
1 tablespoon of your favourite seasoning mix 1 squeezed lime
1 tablespoon of flour
1/2 cup of water
1 fresh mango diced
Heat the oven to 350 °F (180 °C).
Season chicken breasts with your favourite seasoning mix (don't throw away the liquid that develops as you will need this later. Blend in blender and set liquid aside).
Grill chicken breasts on medium/high until it starts to change colour (about 1-2 minutes each side). Flip chicken onto uncooked side and repeat.
Place chicken breasts in an oven pan, and add the blended liquid seasoning on top.
Blend flour + water and add to the oven pan around chicken breasts (this is to thicken the gravy).
Add diced mango on top of chicken breasts + cover with lid or foil paper.
Bake in the oven at 350 °F for 22 minutes.
Bake for about 22 to 28 minutes, depending on the thickness of the chicken breasts. Check with an instant-read thermometer to ensure the chicken has reached the minimum safe temperature (for poultry) of 165 °F (74 °C).
Let the chicken breasts rest for about 5 minutes before slicing or dicing and enjoy!
Tag us on Instagram if you make this recipe!