Chili's Mango Chile Chicken {Copycat Recipe}
This Chili’s Mango Chile Chicken copycat recipe is super flavourful with spices, a delicious mango glaze, pico de gallo and fresh avocado.
Servings: 4 servings
Calories: 528kcal
Ingredients
- 4 chicken cutlets
- 1/2 avocado, sliced
- 1/2 cup pico de gallo
- 1/2 cup mango, diced
- 2 tbsp chopped cilantro
- 1 head broccoli
Mango glaze
- 1 tbsp olive oil
- 2 tbsp mango, chopped
- 1 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 cloves garlic, minced
- 1/2 tsp each salt and pepper
Mexican rice
- 1 cup white rice
- 1 1/4 cups chicken broth
- 1 tsp butter
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
Instructions
- Mix together ingredients for mango glaze in a blender or Magic bullet. Marinate chicken in glaze for 10 minutes, then saute in a large skillet over med-high heat for 4-5 minutes per side. Remove from heat.
- Meanwhile, add all ingredients for Mexican rice together in a rice cooker and cook. Add broccoli to a large bowl of water and microwave for 10 minutes, then drain.
- Serve chicken with Mexican rice and steamed broccoli, then top each chicken cutlet with 2 slices avocado, a bit of pico de gallo, some diced mango and a bit of chopped cilantro. Serve and enjoy!
Video
Notes
Marinate the chicken in the mango glaze for at least 10 minutes.
Cook the Mexican rice in a rice cooker, on the stovetop or in the Instant Pot.
Use pineapple instead of mango if you don’t like mango.
Store leftovers in the fridge for up to 5 days then reheat in the oven or the microwave.
Freeze the chicken and rice for 3-4 months. Thaw overnight then reheat.
Nutrition
Calories: 528kcal | Carbohydrates: 57g | Protein: 45g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 741mg | Potassium: 1391mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1622IU | Vitamin C: 156mg | Calcium: 100mg | Iron: 3mg