Best of all, each component comes together with simple prep and oven-friendly cooking—making this a weekday-friendly meal that feels like a total wellness upgrade.
Scroll down for instructions and enjoy 🙂
The Age-Defying Dinner: Mango Chicken & Greens
The latest dish...
This vibrant dinner brings together crispy baked chicken topped with fresh mango salsa for a delicious boost of antioxidants, immune-supporting vitamins, and heart-healthy fats.
Recipes
The Age-Defying Dinner: Mango Chicken & Greens
The latest dish...
This vibrant dinner brings together crispy baked chicken topped with fresh mango salsa for a delicious boost of antioxidants, immune-supporting vitamins, and heart-healthy fats.
Accompanying the tangy, sweet protein-packed chicken thighs, roasted butternut squash with caramelized onions and cranberries add comforting sweetness while delivering fiber and essential minerals for steady energy.
On the side, a crunchy salad of broccoli microgreens, apples, and walnuts packs a powerful punch of phytonutrients and omega-3s to support your gut, brain, and immune system.
Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!
- Make your grocery shopping healthier and simple by learning a few new shopping tips.
- Here’s why we need high-quality fiber in our diets.
- And we prefer to make our own salsas and dressings to avoid added sugars. Plus, the fresh taste can’t be beat!
Baked Chicken Thighs with Mango Salsa
Serves 4
Ingredients
- 4–6 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Mango salsa
- 1 ripe mango, diced
- ¼ red onion, finely chopped
- 1 jalapeño (optional), seeded and minced
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
- Pinch of salt
Instructions
- Prep chicken: Preheat oven to 350°F. Pat chicken dry. Rub with olive oil, salt, pepper, paprika, and garlic powder.
- Bake: Place on a sheet pan skin-side up. Roast 30–35 minutes, or until internal temp reaches 165°F.
- Make salsa: While chicken cooks, mix mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl.
- Serve: Spoon salsa over chicken just before serving.
Roasted Butternut Squash with Cranberries
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 red onion + 1 sweet yellow onion, sliced
- 2 garlic cloves, chopped
- 1/4 cup dried cranberries
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Toss squash, onions, garlic, olive oil, salt, and pepper on a large baking sheet.
- Roast at 350°F for 25–30 minutes, flipping halfway; these can go in the oven while the thighs are baking.
- Add cranberries during the final 5 minutes to warm and soften.
Walnut & Apple Salad with Vinaigrette
Ingredients
- 2 cups arugula, or other bitter greens of your choice
- 1 apple, diced (Honeycrisp or Gala works great)
- ½ cup walnuts, roughly chopped
Simple Vinaigrette
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp honey or Dijon mustard
- Pinch of salt and pepper
Instructions
- Whisk vinaigrette ingredients in a small bowl.
- Combine greens, apples, and walnuts in a serving bowl.
- Toss with vinaigrette right before serving to keep the greens crisp.
Hungry for more knowledge?
Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!
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