Juicy chicken, mango, and peppers baked with Tex-Mex spices for a flavor-packed, colorful main dish.
# The Ingredients You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into thin strips
→ Vegetables & Fruit
02 - 1 large ripe mango, peeled and diced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium red onion, sliced
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tablespoons olive oil
09 - 1½ teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon ground coriander
13 - ½ teaspoon dried oregano
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Dairy & Toppings
16 - 1 cup shredded cheddar cheese
17 - 1 cup shredded Monterey Jack cheese
18 - Fresh cilantro, chopped, for garnish
19 - 1 lime, cut into wedges
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch casserole dish.
02 - Place chicken strips in a large mixing bowl. Add olive oil, chili powder, cumin, smoked paprika, ground coriander, dried oregano, salt, and black pepper. Toss until evenly coated.
03 - Add the sliced bell peppers, sliced red onion, minced garlic, and diced mango to the bowl. Fold in gently, ensuring even distribution.
04 - Transfer the seasoned mixture into the prepared casserole dish. Spread contents evenly for uniform baking.
05 - Bake uncovered for 25 minutes until chicken is fully cooked and vegetables are tender.
06 - Sprinkle shredded cheddar and Monterey Jack cheese over the top of the casserole contents.
07 - Return dish to oven and bake for an additional 8 to 10 minutes, or until the cheeses are melted and bubbling.
08 - Remove from oven, garnish with freshly chopped cilantro, and serve hot with lime wedges on the side.
