Mojito Chicken with Plantain Fried Rice
Elevate your weeknight dinner with this vibrant and flavor-packed Mojito Chicken with Plantain Fried Rice. Juicy chicken breasts are marinated in a zesty mojito-inspired blend of fresh lime juice, aromatic mint, honey, and garlic, then grilled to perfection for a smoky char. Paired with a tropical twist on fried rice—featuring caramelized ripe plantains, sautéed red bell peppers, fluffy scrambled eggs, and a hint of soy sauce—this dish is a delicious dance of sweet, savory, and citrusy notes. Perfect for those looking to combine a taste of the tropics with quick, wholesome cooking, this recipe is ready in under an hour and serves as a complete, crowd-pleasing meal. Serve with a sprinkle of fresh mint and lime wedges for a show-stopping finish!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Fresh lime juice
- 1 teaspoon Lime zest
- 2 tablespoons, chopped Fresh mint leaves
- 3 cloves, minced Garlic cloves
- 2 tablespoons Honey
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pieces, diced Ripe plantains
- 3 cups Cooked white rice
- 1 piece, diced Red bell pepper
- 3 stalks, chopped Green onions
- 2 tablespoons Soy sauce
- 2 pieces, lightly beaten Eggs
- 3 tablespoons Vegetable oil
Instructions
In a mixing bowl, prepare the mojito marinade by combining fresh lime juice, lime zest, chopped mint leaves, minced garlic, honey, 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is fully coated and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Heat a grill pan or outdoor grill to medium heat. Cook the marinated chicken breasts for 6-8 minutes per side, or until fully cooked and the internal temperature reads 165°F (74°C). Set aside to rest.
While the chicken cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced plantains and cook until golden and caramelized, about 5 minutes. Remove the plantains and set aside.
In the same skillet, add an additional tablespoon of vegetable oil, followed by the diced red bell pepper. Sauté for 2-3 minutes until slightly softened.
Push the bell pepper to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them into the bell pepper.
Add the cooked white rice to the skillet, followed by the soy sauce, the remaining 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine.
Fold in the fried plantain pieces and chopped green onions. Cook for 2-3 minutes until the plantain fried rice is heated through and well mixed.
Serve the grilled mojito chicken alongside the plantain fried rice. Garnish with additional fresh mint and lime wedges if desired.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 30.9 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 6570 mg | 286% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 101.4 g | ||
| Protein | 250.8 g | 502% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
