# What you'll need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breasts, cut into thin strips
→ Vegetables & Fruit
02 - 1 large ripe mango, peeled and diced
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 green bell pepper, sliced
06 - 1 medium red onion, sliced
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tablespoons olive oil
09 - 1 1/2 teaspoons chili powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Dairy & Toppings
16 - 1 cup shredded cheddar cheese
17 - 1 cup shredded Monterey Jack cheese
18 - Fresh cilantro, chopped, for garnish
19 - 1 lime, cut into wedges
# Method:
01 - Set oven to 400°F and grease a 9x13-inch casserole dish.
02 - In a large mixing bowl, combine chicken strips with olive oil, chili powder, cumin, smoked paprika, coriander, oregano, salt, and black pepper. Toss until chicken is coated evenly.
03 - Add sliced bell peppers, red onion, minced garlic, and diced mango to the seasoned chicken. Mix gently to distribute ingredients.
04 - Transfer the prepared mixture to the casserole dish, spreading it in an even layer.
05 - Bake in the preheated oven for 25 minutes until chicken is fully cooked and vegetables are tender.
06 - Sprinkle shredded cheddar and Monterey Jack cheese evenly over the baked mixture.
07 - Return casserole to the oven and bake for an additional 8 to 10 minutes until cheese is melted and bubbling.
08 - Remove casserole from oven, top with chopped cilantro, and serve hot with lime wedges.
