Sheet-Pan Pollo a la Plancha with Mojo Fries
Garlicky mojo-marinated chicken breast and crispy fries roast together on one sheet pan, finished with a bright lime-citrus hit and served with a quick vinegar slaw. Total time: 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 fillets (8 oz each) chicken breast, boneless skinless
- 4 cloves garlic, minced
- 2 whole lime, divided (juice + zest)
- ½ cup orange juice (fresh or bottled)
- 6 tbsp olive oil, divided
- 1 lb russet potatoes, cut into fries
- 2 cups cabbage or mixed greens, shredded
- 2 tbsp white vinegar
Instructions
- 1
Toss potato fries with 3 tbsp olive oil, salt, and pepper on a sheet pan, spread in one layer.
- 2
Slide pan into 450°F oven for 12 minutes until fries begin to brown and soften.
- 3
Whisk garlic, lime juice, orange juice, zest, 3 tbsp olive oil, salt, and pepper in a bowl.
- 4
Pat chicken dry, season generously with salt and pepper on both sides.
- 5
Remove pan from oven, push fries to the side, and lay chicken in the center. Brush chicken all over with mojo sauce.
- 6
Roast until chicken reaches 165°F internal temp, ~12 minutes; fries should be golden and crispy.
- 7
Toss shredded cabbage with vinegar, salt, and pepper; serve as a slaw alongside the chicken and fries.
- 8
Squeeze remaining lime over the plated chicken and fries, then serve hot.
Tools you’ll need
- sheet pan (16×12 inch)
- instant-read thermometer
- medium bowl
- whisk
- oven
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