I got the idea for this recipe from this website. Thanks Athletic Avocado! I was trying not to eat dairy and sugar this week, while still making food my family would eat. Mango has a naturally high sugar content so you won’t need added sugars. My kids enjoyed this one and hubby said, “Please make this one again!”. Since it’s on a sheet pan, it makes for a super easy clean up which I always love on work nights.
If you don’t have a Vitamix, you should totally get one! I use it for everything and can’t really figure out how I lived without one when I was newer to cooking. The other thing I can no longer live without is my ThermaPen. It’s an expensive thermometer that works great. I was always seeing them on cooking shows, and chefs use them. No one is paying me for endorsements yet, so you can trust both things are great. 🙂
When I cooked this, I added the veggies at the same time as the chicken. Our veggies were a little too soft, so next time I will add them a ways in, to keep them a bit more crisp tender. Feel free to add more veggies if you have any. Athletic Avocado added Red Pepper and extra Mango chunks which looked delicious. I might also try with Snow Peas, Bok Choy, Brussels Sprouts or Cabbage if I had some.
Serve with rice if desired.
- 4 Small Chicken Breast Pieces
- 1 Head Broccoli, Chopped
- 1/2 Small Bag of Baby Carrots, Halved
- 2 Large Ripe Mangoes, Chopped
- 1 T. Garlic
- 1 t. Fresh Ginger or more to taste
- ⅓ C. Soy Sauce
- ¼ C. Rice Vinegar
- 2 T. Avocado Oil
- Sesame Seeds
Preheat oven to 400 and line a sheet pan with foil for easy clean up. Spray with non-stick spray.
Place chicken breasts in one bowl and chopped veggies in another.
Blend remaining ingredients except for sesame seeds in a blender until smooth.
Pour half the sauce into the chicken bowl and half into the veggie bowl. Allow to marinate for a few minutes or a few hours depending on how much time you have. (I wouldn’t go over two hours since fruit can make chicken mushy after too long)
Place chicken on one end of sheet pan and sprinkle with sesame seeds. Bake for 10 minutes. Remove tray from oven and add veggies to other side of tray. Bake for 15 minutes or until thermometer in fattest piece of chicken is at least 165.
Nutrition Facts: (for chicken and veggies, not including rice)
- Calories: 291
- Protein: 19
- Fat: 15
- Carbs: 19