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.
Ingredients
1 bunch asparagus, trimmed
3-4 tablespoons olive oil, divided
1 cupFisher® 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
Directions
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.
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.
In a large skillet, heat 1 teaspoon of oil until very hot.
Add the chicken and begin to brown. Add the onion and garlic and sauté until tender — about 7-8 minutes.
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.
Toss in half of the almonds and place the hot rice on a warm platter.
Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.
This website uses cookies. A "cookie" is a file sent to your computer when you access a website. By using this site, you agree to the use of cookies on your device for tracking and analytics as described in the cookie section of our Privacy Policy.
Share This Fisher Recipe