In part 1 of the How to Cook Meals in Bulk Series I showed you a video of my weekly bulk grocery shopping as part of the meal planning process. Then in Part 2 I detailed the bulk meal preparation process: what it looks like to cook a week’s worth of healthy meals in one go. With part 3 came the first recipe for baked sweet potatoes and squash.
There are a total of five more recipes to come, and today we’ll get to one of the three meat dishes, Baked Mango Chicken Breast.
Cooking Tools You Will Need
Here again is the video from Part 2 showing you the easiest way to cube a fresh mango:Please note: if you’re reading this post via RSS feed or newsletter you will have to read it online to see the recipe card. My recipe cards are in a format that don’t currently display in RSS feeds.
Baked Mango Chicken Breast Recipe
Baked Mango Chicken Breast
- 6 medium Chicken Breasts Skinless and Boneless (bone in if you prefer)
- 1 large Mango Make sure it's ripe, but you could also use frozen
- 1 medium Onion Yellow cooking or white onion
- 3 cloves Garlic
- 1 tbsp Sesame Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp Turmeric
- 1 tsp Ground Cumin
- 1/2 tsp Sea Salt
- Freshly ground pepper
Pre-head the oven to 350°F (if you're only cooking the chicken or a few dishes) or 375°F (if cooking many meals in bulk).
Peel and chop the onion and garlic. Add to a baking dish. I used a large Pyrex glass dish so that the chicken breasts wouldn't overlap.
Wash the mango and cube it. Watch the video above for the easiest way to do this. Add to baking dish
Add the sesame oil, balsamic vinegar, turmeric, cumin, salt and pepper and mix all the ingredients together.
Add the chicken breast and coat well with the mango mixture.
Place the chicken on the top rack and bake for 30-40 minutes. Turn once after 15 minutes. Test for doneness. If not cooked all the way through, check again in 5 minutes.