Mojito Chicken Breast

Mojito Chicken Breast
  • Yield: 4 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Looking for a delicious recipe with a hint of Cuban flair? Try our tasty take on chicken with Mojito accents, garnished with asparagus and Fisher® Slivered Almonds.


  • 1 bunch asparagus, trimmed
  • 3-4 tablespoons olive oil, divided
  • 1 cup Fisher® Chef’s Naturals Slivered Almonds
  • 1 pound skinless boneless chicken breasts
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2/3 cup fresh lime juice
  • 1/4 cup light rum
  • 1 teaspoon lime zest
  • 1/3 cup mint, chopped - for food safety, gently rub produce under cold running water
  • salt and pepper


  1. In a large sheet pan, spread the asparagus out and drizzle with 1-2 tablespoons of the olive oil to coat. Season with salt and pepper.
  2. Next, place the almonds on the pan, add 1 teaspoon of oil to coat, then roast at 400ᵒF for 10 minutes. Remove and set aside.
  3. In a large skillet, heat 1 teaspoon of oil until very hot.
  4. Add the chicken and begin to brown. Add the onion and garlic and sauté until tender — about 7-8 minutes.
  5. Add the lime juice and carefully add the rum and lime zest. Season with salt and pepper. Simmer slowly and cook until internal temperature reaches 165°F on a food thermometer.
  6. Toss in half of the almonds and place the hot rice on a warm platter.
  7. Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.

Similar Recipes