Mojo Chicken & Peppers Sheet-Pan Dinner
Sheet-pan Cuban chicken with charred peppers, refried beans, and garlicky citrus mojo sauce. Grill-marked and ready in 20 minutes with zero fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 medium (about 8 oz total) chicken breasts, boneless & skinless
- 2 whole (1 of each) red and green bell peppers
- 3 tbsp lime juice (fresh)
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 can (15 oz) canned refried black beans
Instructions
- 1
Whisk lime juice, minced garlic, 2 tbsp olive oil, 0.5 tsp salt, and black pepper in a small bowl.
- 2
Pat chicken dry, place on sheet pan, and brush both sides with half the mojo sauce.
- 3
Halve peppers lengthwise, remove seeds, toss with remaining 1 tbsp oil and salt, then arrange around chicken.
- 4
Broil 6 inches from heat for 12–14 minutes until chicken reaches 165°F and peppers have charred edges.
- 5
Warm refried beans in a small skillet or microwave for 2 minutes, stirring halfway through.
- 6
Plate chicken and peppers, drizzle with remaining mojo sauce, and serve alongside warm beans and guacamole.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- meat thermometer or instant-read thermometer
- small skillet or microwave-safe dish
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