Home » Recipes » Poultry » Chicken Breasts » Chili’s Mango Chile Chicken {Copycat Recipe}
By Taylor Stinson | 9 Comments | Posted: | Updated:
This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
This Chili’s Mango Chile Chicken copycat recipe is super flavourful with spices, a delicious mango glaze, pico de gallo and fresh avocado.
Free Dinner Prep Challenge
Escape a cycle of burnout and decision fatigue with my fool-proof ingredient prep system. I'll send you a free meal plan and grocery list too!
Ingredients and substitutions
- Chicken cutlets – boneless skinless chicken thighs would work as well.
- Avocado – use guacamole for garnish instead or leave this out altogether.
- Pico de gallo – try using your favourite salsa, hot sauce or even chili sauce instead.
- Mango – fresh mango is best but you can use canned or frozen mango if its not in season, or even try substituting for fresh pineapple.
- Cilantro – leave this out altogether if you don’t like cilantro.
- Broccoli – cauliflower or green beans would also be good.
- Olive oil – or any other neutral cooking oil like canola or avocado oil.
- Lime juice – freshly squeezed or bottle lime juice will both work.
- Chili powder – make your own using a blend of paprika, cumin, garlic powder, onion powder, oregano and cayenne.
- Cumin – coriander is the best substitute for cumin.
- Garlic – fresh minced garlic is best but jarred minced garlic or garlic powder will work in a pinch.
- White rice – use any rice variety of your choice like brown rice or Jasmine rice.
- Chicken broth – vegetable broth will provide a similar flavour.
- Butter – olive oil can be used as a dairy-free alternative.
- Salt & pepper – to taste.
How to make this recipe
- Assemble all your ingredients.
- Make the mango glaze.
- Cook the Mexican rice and steam the broccoli.
- Marinate the chicken in the mango glaze.
- Sauté the chicken until cooked.
- Serve and enjoy!
More side dish ideas
I like to serve this dish with a side of rice and broccoli. If you would rather serve something else, there are plenty of other side dishes that taste fantastic with mango chicken, including:
- Quinoa salad
- Warm tortillas, dinner rolls or breadsticks
- Steamed veggies
- Crockpot baked potatoes
Frequently Asked Questions
How many calories are in Chili's mango chile chicken?
According to the nutritional information on the Chili's website, one serving of this dish, including steamed broccoli and Mexican rice, is 510 calories. In comparison, the calories in my version of the chicken dinner, including a serving of broccoli and Mexican rice, is 528 calories. The small difference in calories is most likely because calorie count can vary from brand to brand. You’re still getting a healthy meal in the comfort of your own home!
How many carbs are in this recipe?
There are 57 grams of carbs in this recipe. If you want a low-carb option, you can cook the mango chicken with steamed veggies or salad instead of the Mexican rice.
How do I cut the mango?
You’ll need about half a cup of diced mango for this recipe. To cut the mango, cut the sides away from the pit, make crosswise cuts and then peel the flesh away from the skin. You can do small crosswise cuts or larger cuts then dice even smaller.
How do I make the Mexican rice?
Due to their different cooking times, you will need to cook the rice separately from the chicken. Because it only takes 10 minutes to cook in one, I like to use a rice cooker for this. If you don't have a rice cooker, you can cook the rice according to the package instructions on the stove top. You can also use an Instant Pot – make sure to add all the seasonings to get that yummy Mexican rice flavour.
Storing and reheating
Store any leftovers in the fridge for up to 5 days. Reheat in a covered pan for 20 to 25 minutes in the oven at 350° Fahrenheit. If you’re in a hurry, you can reheat in the microwave for a few minutes, but the texture won’t be the same. Make sure to sprinkle some water over top of the chicken and rice so it doesn’t dry out.
Freezing the chicken and rice
Chicken and rice dinners freeze perfectly and are a great meal prep option for busy weeknights. After the chicken and rice have cooled, transfer them to an airtight glass meal prep container and freeze for 3 to 4 months. when you’re ready to eat, thaw in the fridge overnight then reheat in the oven or the microwave.
Make healthy eating easy! Join our Dinner Prep Pro app.
- ZERO ADS on over 450 recipes
- Customizable weekly meal plans
- Grocery and meal prep checklists
- Bonus resource library and community
Learn more
More Chili's copycat recipes
- Chili's Santa Fe Chicken Salad
- Chili's Margarita Grilled Chicken
- Chili's Texas Cheese Fries
Meal prep tools for this recipe
- Grab someglass meal prep bowlsif you plan on turning thisdish into leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through.
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.
4.67 from 27 votes
Print Pin Rate
WANT TO START EATING HEALTHIER?We've got you covered with a free Dinner Prep Challenge! Register👇
Servings: 4 servings
Calories: 528kcal
Author: Taylor Stinson
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
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 (26%)Carbohydrates: 57g (19%)Protein: 45g (90%)Fat: 14g (22%)Saturated Fat: 3g (19%)Cholesterol: 111mg (37%)Sodium: 741mg (32%)Potassium: 1391mg (40%)Fiber: 7g (29%)Sugar: 8g (9%)Vitamin A: 1622IU (32%)Vitamin C: 156mg (189%)Calcium: 100mg (10%)Iron: 3mg (17%)
Free Dinner Prep Challenge!Learn my simple 5-step process to meal plan healthy food all week
Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
Share With Me!
Did you make this recipe or want to share your thoughts? Make sure to leave your review below and tag me on Instagram #thegirlonbloor so I can check it out!
Marina says
Not sure what we did wrong because the marinade was extremely thick and left the chicken pretty flavorless after cooking. Would recommend adding more liquid and seasoning (and spice) to the marinade recipe in the future. The mango salsa and rice were great!Reply
Shellie says
How come the video shows salt and pepper in the marinade but the ingredients don’t show that?
Reply
Taylor Stinson says
This was a mistake, I updated the recipe to reflect the salt and pepper.
Reply
Chuck says
I love the mango chicken. They serve it now with a mango sauce poured on top that is different than the glaze, how do you make that ? – ChuckReply
Taylor Stinson says
I’m sorry, that sounds like a different recipe I would need to develop.
Reply
Laura says
Is it okay to marinate the chicken longer than 10 minutes?
Reply
Taylor Stinson says
Yes for sure! It can be marinated up to 24 hours.
Reply
Tirzah Knight says
Hey! How much chili powder are you supposed to use? The recipe has the letter t instead of a number.Reply
Taylor Stinson says
Hey Tirzah – sorry for the typo! It’s 1 tsp. I’ve gone ahead and fixed that now.
Reply
