Pastelón de Pollo con Salsa de Mango y Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A layered casserole of tender chicken, creamy plantains, and a vibrant mango-cilantro sauce that offers a refreshing contrast to the savory layers. This puerto rican-inspired one pot ready in about 65 minutes blends Chicken breast, Olive oil, Yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (boneless, skinless, cut into 1-inch cubes) Chicken breast
• 2 tbsp Olive oil
• 1/2 cup (finely chopped) Yellow onion
• 3 cloves (minced) Garlic
• 1/2 cup (diced) Tomato
• 1/4 cup (chopped, divided) Cilantro
• 1/2 cup (finely chopped) Green bell pepper
• 1/2 cup Chicken broth
• 2 medium (peeled and sliced into 1/2-inch rounds) Plantains
• 1 cup (diced) Mango
• 1 tbsp Lime juice
• 1 tbsp Olive oil
• pinch Salt

Instructions

1. Step 1: Season 1 lb chicken breast cubes with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat; add chicken and cook for 6-7 minutes until browned and cooked through; remove and set aside.
3. Step 3: In the same skillet, add 1/2 cup finely chopped yellow onion and cook for 3 minutes until softened; add 3 minced garlic cloves and 1/2 cup finely chopped green bell pepper, and cook for 2 minutes until fragrant.
4. Step 4: Add 1/2 cup diced tomato, 1/4 cup chopped cilantro, and 1/2 cup chicken broth to the skillet; stir and simmer for 5 minutes, then add cooked chicken back to the skillet and cook for 5 more minutes to meld flavors.
5. Step 5: In a small bowl, combine 1 cup diced mango, 1 tbsp lime juice, 1 tbsp olive oil, and a pinch of salt; mix well to form the sauce.
6. Step 6: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
7. Step 7: Spread half of the chicken mixture in the bottom of the dish, then layer with 1/2 of the plantain slices (pressing gently), followed by the remaining chicken mixture, and top with the remaining plantain slices.
8. Step 8: Bake for 25-30 minutes until plantains are tender and top is golden brown.
9. Step 9: Let rest for 10 minutes, then cut into squares and serve with the mango cilantro sauce.