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Cuban Mojo Chicken [Meal Prep]

Struggling with AIP?
Cuban Mojo Chicken [Meal Prep]

LOOKING FOR QUICK AND EASY AIP MEALS, WITH FEW INGREDIENTS, AND A WHOLE LOT OF TASTE AND YUMMINESS?

I’ve got you covered! Check out my collection of Quick & Easy AIP Meals on the blog for ideas to help you save time in the kitchen. Here is the profile of these AIP meal prep recipes:

  • they form a complete meal with proteins and vegetables
  • they have few ingredients and they are easy to find at your local grocery store
  • they have at least 4 servings: if you are batch cooking for yourself, each of these recipes will yield 4 meals!
  • they are designed to fit your AIP meal plans

This Cuban Mojo Chicken recipe is another delicious sneak peek recipe preview from my new cookbook “The Autoimmune Protocol Meal Prep Cookbook“.

This Cuban-inspired dish combines the earthy tones of nourishing root vegetables with the complex flavor of herbs, citrus, and spices of its marinade!

Kitchen note: You will have to marinate the chicken in advance to infuse the meat with all the sweet and savory goodness of the Cuban-inspired sauce! Here is a little trick to make your batch-cooking session go faster without skipping on the flavor: start the marinade the day before and let the chicken marinate overnight (step 1 of the recipe).

Cuban Mojo Chicken [Meal Prep]

Want more delicious AIP meal ideas like this one? This recipe is a special release from my new book The Autoimmune Protocol Meal Prep Cookbook! Check it out!

Order your copy today!
The Autoimmune Protocol Meal prep Cookbook
Cuban Mojo Chicken [Meal Prep]

Cuban Mojo Chicken with Cauliflower Rice and Roasted Root Vegetables

4 from 1 vote
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Course Main Course, Meal
Cuisine AIP, Autoimmune Protocol, Paleo
Servings 4 servings

Ingredients
  

  • 4 chicken thighs about 1½ pounds

For the Marinade

  • ¼ cup olive oil
  • Juice 1 lime
  • Juice 1 orange
  • ¼ cup chopped fresh cilantro
  • 3 cloves of garlic
  • 2 tsp dried oregano
  • ¾ tsp sea salt

For the Roasted Root Vegetables:

  • ½ pound beets
  • ½ pound carrots
  • ½ pound parsnips
  • Sea salt to taste

For the Cauliflower Rice:

  • 1 head cauliflower (2 pounds)
  • 2 tbsp coconut oil, olive oil, or avocado oil
  • Sea salt to taste

Instructions
 

  • Two hours in advance, or the night before, pat the chicken dry and place in a resealable plastic bag. In a small bowl, combine the ingredients for the marinade and mix well. Pour over the chicken and seal the bag, turning it over a few times to coat the chicken completely. Refrigerate for at least 2 hours, massaging the chicken in the bag a few times during the marinating process.
  • Peel and dice the beets, carrots, and parsnips.
  • Preheat the oven to 400°F and place the rack in the middle. Line a rimmed roasting pan with aluminum foil.
  • Remove the chicken from the bag, reserving the marinade. Place the marinated chicken in the center of the roasting pan, skin-side up, and spread the beets, carrots, and parsnips
    around it. Pour over the leftover marinade and sprinkle the root vegetables with salt to taste. Transfer to the oven and bake for 40 to 45 minutes, until the chicken is golden brown and reaches an internal temperature of 165°F.
  • While the chicken and root vegetables are cooking, prepare the Cauliflower Rice. Discard all the green leaves, then core and chop the cauliflower into small florets.
  • Transfer the florets to a food processor equipped with an S-blade and chop/pulse until the florets become small grains, about 10 seconds. (Don’t overprocess the florets or they will turn to paste.) You may have to do this in several batches.
  • Heat the coconut oil in a large skillet over medium heat. When hot, add the cauliflower rice and cook uncovered, stirring frequently, for 8 to 10 minutes, or until tender. Don’t let the
    cauliflower rice get mushy! Season with salt to taste.
  • To assemble: Divide evenly among 4 containers. Place a layer of cauliflower rice at the bottom of each container, then top with a piece of chicken and a quarter of the root vegetables.

Notes

Store for up to 5 days in an airtight container in the refrigerator, or freeze for up to 4 months.
Keyword cauliflower rice, Cuban Mojo Chicken, meal plans, meal prep, roasted vegetables
Tried this recipe?Let us know how it was!
Cuban Mojo Chicken [Meal Prep]
Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Reader Interactions

Comments

  1. 4 stars
    I made this tonight. It was very good! I must have cut my vegetables in larger pieces. The chicken was done sooner than the veggies.

    Reply

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