# Ingredient List:
→ Protein
01 - 4 boneless, skinless chicken breasts, approximately 5.3 ounces each
→ Marinade
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lime juice
04 - 2 teaspoons chili powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Vegetables
09 - 1 large red bell pepper, sliced into strips
10 - 1 large yellow bell pepper, sliced into strips
11 - 1 small red onion, sliced into rings
12 - 1 medium zucchini, sliced into rounds
→ Fruit
13 - 1 large ripe mango, peeled and diced
→ Garnish
14 - 2 tablespoons fresh cilantro, finely chopped
15 - Lime wedges for service
# Steps:
01 - Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper.
02 - In a small mixing bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until fully emulsified.
03 - Place chicken breasts in a large bowl or resealable bag. Pour half the marinade over chicken, reserve remaining marinade. Toss to coat evenly and let rest for at least 10 minutes.
04 - Arrange sliced bell peppers, red onion, and zucchini on prepared baking sheet. Drizzle with reserved marinade and toss to coat thoroughly.
05 - Position marinated chicken breasts on top of vegetables. Distribute diced mango evenly across the pan.
06 - Roast for 25 to 30 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and rest for 5 minutes. Slice chicken if desired, garnish with fresh cilantro, and serve with lime wedges.
