This recipe had me at the words: ONE PAN. Virtually no clean-up is all this mama needed to hear. The mango really adds to the flavor of the chicken and veggies, even the next day. This vegetable-loaded recipe was even a crowd-pleaser for the toddlers in my house. All of you January Whole30-ers, this one's for you.
5-6 skinless chicken thighs, trimmed of visible fat
4 cups broccoli florets
3 red bell peppers, cored and sliced into strips
5 carrots, sliced
Mango Teriyaki Sauce:
2 cups chopped mango
1/3 cup coconut aminos
1/4 cup apple cider vinegar (or coconut vinegar)
2 Tbsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. red pepper flakes
sesame seeds for sprinkling
mango chunks (optional)
Preheat oven to 425 degrees.
Line a large baking sheet with foil. Spray with cooking spray and set aside.
Place broccoli, red pepper slices and carrots in a large bowl. Set aside.
Using a food processor, puree mango chunks. Combine with all other ingredients for teriyaki sauce in a bowl. Whisk until well mixed.
Place chicken thighs on foil lined sheet pan. Brush sauce over both sides of each chicken thigh, coating well.
Add remaining sauce to bowl of veggies and mix thoroughly. Spoon around chicken thighs in an single layer. Sprinkle with sesame seeds
Bake for 35 minutes, or until done. Serve with more mango chunks, if desired.
Original recipe and photos adapted from: http://athleticavocado.com/2017/01/01/one-pan-mango-teriyaki-chicken-veggies-whole-30-paleo/