Mango Chicken Vegetable Bake
The Happy Box last week included a lot of hearty summer vegetables along with a mango. I had chicken in the freezer that needed to get used up and I was inspired by the Mango Pico De Gallo on Our Best Bites. So I took to experimenting and came up with this dish.
The downfall is that it does have to be baked in the oven. Although, I would argue it could be just as good in the slow cooker. It was a light dish and paired well with rice. I loved the light summer flavor.
Tricia @ onceamonthmeals.com
- 1 pound boneless chicken breasts
- 5 cups fresh diced vegetables (I used carrots, zucchini and broccoli)
- 1 mango peeled, cored and diced
- 2 sliced green onions
- .5 cups cilantro
- .5 cups water
- .25 cups lime juice
Spray 8×8 baking pan with cooking spray. Place chicken in pan. In a food processor, process mango, water and lime juice until pureed. Stir in green onions and cilantro. Pour over chicken. Place diced vegetables on top and around chicken. Bake in oven at 350 degrees for one hour or until chicken has reached 165 degrees.
Prepare as directed above but do not bake. Cover and freeze. To serve: Thaw. Bake in oven at 350 degrees for one hour or until chicken has reached 165 degrees.
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