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Mojito Chicken Breast

Mojito Chicken Breast

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.

Yield: 4 servings
Skill Level: Intermediate


  • 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
  • ⅔ cup fresh lime juice
  • ¼ cup light rum
  • 1 teaspoon lime zest
  • ⅓ cup mint, chopped
  • 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 until cooked.
  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.


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