Easy, one pan baked chicken and vegetable dish! Seasoned with Mango Habanero spice.
Recipe Inspiration: Sheet Pan Teriyaki Chicken with Vegetables, One Pan Autumn Chicken Dinner, Sheet pan Garlic Chicken & Veggies, and many more recipes! (Search “one pan chicken sheet pan”)
One Pan Baked Mango Habanero Chicken & Vegetables
Ingredients
- 5 lbs. Chicken Breasts 5-6 halves, trimmed and cut into 4 inch chunks
- 3 each Potatoes cubed
- 2 bags Stir Fry Vegetables small bags
- 1/4 - 1/2 cup Mango Habanero Seasoning or seasoning of choice
- 1/4 - 1/2 cup Olive Oil
Instructions
- Wash Potatoes.
- Cut Potatoes into 1 inch cubes.
- Place Stir Fry Vegetables into large mixing bowl.
- Add Potatoes.
- Add 1/8 - 1/4 cup Olive Oil.
- Add 1/8 - 1/4 cup Mango Habanero Seasoning.
- Toss mixture until fully coated.
- Line baking sheet with foil.
- Place vegetable mixture on foil lined baking sheet.
- Trim and cut Chicken Breasts.
- Place Chicken Breasts into mixing bowl.
- Add 1/8 - 1/4 cup Olive Oil.
- Add 1/8 - 1/4 cup Mango Habanero Seasoning.
- Toss until Chicken is fully coated.
- Place seasoned Chicken Breast on top of vegetables.
- Sprinkle ¼ cup Mango Habanero Seasoning over top of Chicken and Vegetables.
- Bake at 350 F for 50 minutes, or until Chicken is fully cooked.
Notes
Steps
Wash Potatoes.
Cut Potatoes into 1 inch cubes.
Place Stir Fry Vegetables into large mixing bowl.
Add Potatoes.
Add 1/8 – 1/4 cup Olive Oil.
Add 1/8 cup Mango Habanero Seasoning.
Toss mixture until fully coated.
Line baking sheet with foil.
Place vegetable mixture on foil lined baking sheet.
Trim and cut Chicken Breasts.
Place Chicken Breasts into mixing bowl.
Add 1/8 – 1/4 cup Olive Oil.
Add 1/8 cup Mango Habanero Seasoning.
Toss until Chicken is fully coated. Place seasoned Chicken Breast on top of vegetables.
Sprinkle more Mango Habanero Seasoning over top of Chicken and Vegetables.
Bake at 350 F for 50 minutes, or until Chicken is fully cooked. (The juice from the chicken keeps the vegetables from drying out.)
