Mojo Chicken & Crispy Yuca Plate
Garlicky mojo-marinated chicken seared until golden, served with fried yuca, tostones, and charred grilled vegetables. A complete Cuban dinner plate in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 48g
Ingredients
- 4 cloves garlic, minced
- ½ cup fresh orange juice
- 3 tbsp fresh lime juice
- 3 tbsp olive oil
- 2 each (6-8 oz each) chicken breasts, boneless skinless
- 1 lb frozen yuca fries
- ¾ lb frozen tostones
- 2 cups mixed bell peppers & onions, 1-inch chunks
Instructions
- 1
Mix garlic, orange juice, lime juice, and 2 tbsp olive oil in a bowl. Place chicken in a zip-top bag, pour mojo marinade over, seal, and set aside.
- 2
Start yuca fries and tostones in separate air fryer baskets at 400°F for 15 minutes, shaking halfway.
- 3
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 4
Remove chicken from marinade and pat dry. Sear in the skillet 5–6 minutes per side without moving until golden and internal temp hits 165°F.
- 5
In the same skillet, sear peppers and onions 4–5 minutes until charred at edges, stirring occasionally.
- 6
Serve chicken alongside yuca fries, tostones, and grilled peppers & onions. Drizzle with any remaining mojo sauce.
Tools you’ll need
- zip-top bag
- 12-inch skillet
- air fryer
- instant-read thermometer
- knife and cutting board
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