Cuban mojo chicken bowls

Cuban Mojo Chicken Bowls + Plantains

Delicious Cuban mojo chicken bowls made with an amazing marinade using orange juice, lime juice, herbs, cumin, chili powder and garlic. I served this mojo chicken with some wild/brown rice, greens, avocado and fried plantains. Great recipe for meal prep and leftovers! This recipe is gluten-free and dairy-free. 

How to cook the chicken

  • You can leave the chicken breast whole and grill on the BBQ.
  • You can cut the chicken into cubes and put them on a skewer and grill it on the BBQ or oven at 400 F. Approximately 15 – 20 minutes.
  • You can stir-fry the chicken in a skillet. This method won’t get you much crisp because the marinade holds a lot of water, but it’s the healthiest way to cook your chicken. 
  • I recommend marinating the chicken overnight to really pack the flavour into your chicken. Once cooked, this chicken stores well for 3 – 4 days in the fridge.
Cuban mojo chicken bowls

Some tips…

  • Make sure your plantains are ripe, they will be very yellow with black spots. 
  • Try to use coconut oil to fry the plantains, it is one of the healthiest and safest oils to cook with and the coconut adds a delicious flavour to the plantains. 
  • Plantains make a nice side since they are packed with nutrients like vitamin B6, magnesium and potassium.
  • I served this chicken on a wild/brown rice mix. I cooked it in chicken broth to add some flavour and garnished the dish with cilantro.
  • You can customize your bowl with different options. I added a small green salad to it with some avocado slices. You could also add some black beans which compliments the dish well. You can serve it over whatever grain or low-carb option that suits you. 
  • This chicken works great in salads and leftovers.

Other chicken dishes you might like

Cuban Mojo Chicken Bowls + Plantains

Cuban Mojo Chicken Bowls + Plantains


  • 4 boneless skinless chicken breasts
  • 1/3 cup of olive oil
  • 1/3 cup of freshly squeezed orange juice
  • Zest from half an orange
  • 1/3 cup of cilantro leaves
  • 2 tbsp o f mint leaves
  • 1 clove of garlic
  • Juice of 1 lime
  • 1/2 tsp of oregano flakes
  • 3/4 tsp of cumin powder
  • 1/2 tsp of chili powder
  • 1/8 tsp of black pepper
  • 3/4 tsp of sea salt
  • 2 ripe plantains
  • 2 tbsp of coconut oil
  • 1 avocado sliced
  • Serve with greens and brown/wild rice


  1. Cut your chicken into cubes or leave it whole if you are going to grill it on the BBQ.
  2. Make your marinade. Combine olive oil, orange juice, orange zest, cilantro, mint, garlic, lime, oregano, cumin, chili powder, black pepper and sea salt. Blitz until it’s a smooth marinade. Pour over the chicken and let it marinate for a minimum of 2 hours to overnight.
  3. Cook your chicken. There are different options. You can cook it on the BBQ as a whole chicken breast or you can put the cubed chicken on skewers and grill until cooked. You can also pan-fry the chicken cubes. Cook time will vary depending on the thickness of your chicken breast. Be careful not to overcook.
  4. While the chicken is cooking, slice your plantains into ¼ inch rounds. Heat some coconut oil on medium heat. Add the plantains and cook. Once one side starts to brown (approximately 2 – 3 minutes) flip and cook the other side for another 2 – 3 minutes. Remove from the pan and lay on a paper towel to absorb the coconut oil. Season with sea salt.
  5. You can also prepare your grain as per package instructions, I made brown/wild rice.
  6. To serve, top your rice with the cooked chicken and plantains and add a slice of avocado (add sea salt to this). Garnish with cilantro.