Chicken with Cuban Mojo Sauce and Papaya Slaw

Pat the chicken breast halves dry with paper towels and season with salt and pepper on both sides.

Heat a large skillet or griddle over medium-high heat and lightly oil the surface.

Place the chicken breasts on the hot skillet and cook for 12-14 minutes, turning once halfway through, until golden brown and cooked through (internal temperature reaches 165°F).

Transfer the cooked chicken to a cutting board and slice each breast into strips.

Prepare the Cuban mojo sauce by combining citrus juice, garlic, cumin, oregano, and olive oil in a small bowl, whisking until well blended.

Prepare the papaya slaw by shredding or julienning the papaya and combining with any additional slaw vegetables such as cabbage or carrot in a large bowl.

Dress the papaya slaw with a small portion of the mojo sauce and toss gently to coat.

Arrange the sliced chicken on serving plates and drizzle with the remaining mojo sauce.

Top each plate with a portion of the dressed papaya slaw and serve immediately.