Mojo Chicken Plate — Grilled Cuban Pollo with Rice & Salad
Garlicky, citrusy mojo-marinated chicken seared on a hot skillet, served with white rice, crisp lettuce, tomatoes, and a pan gravy. A complete Cuban dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 large (about 1.25 lbs) boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 3 tbsp fresh lime juice
- ¼ cup orange juice (or fresh-squeezed)
- ½ tsp cumin
- 1.5 cups white rice, cooked
- 1 cup cherry tomatoes, halved
- 3 cups romaine lettuce, chopped
Instructions
- 1
Mix garlic, lime juice, orange juice, cumin, salt, pepper, and 2 tbsp oil in a bowl. Pat chicken dry and coat both sides with the mojo mixture.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken 6 minutes per side without moving, until edges are golden and internal temp hits 165°F. Transfer to a cutting board.
- 4
Pour any remaining mojo sauce into the same skillet, add a splash of water, and simmer 1 minute until it thickens slightly — this is your gravy.
- 5
Slice the chicken against the grain. Warm the rice if needed and assemble: rice, lettuce, tomatoes, sliced chicken, and gravy on a plate.
Tools you’ll need
- small bowl
- large skillet (12-inch)
- instant-read thermometer
- cutting board
- chef's knife
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