NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 small Ripe Plantain

1/4 small Red Onion (quartered)

1 clove Garlic

1 tsp Olive Oil

3 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  For the tangy pickled onions, combine the quartered red onion in a small bowl with a pinch of salt and a dash of water, letting it sit while you prepare the rest of the dish.

• 2

  Peel the ripe plantain and cut it into chunks. Place in a small pot with a splash of water and a pinch of salt. Boil until very tender, about 10-12 minutes.

• 3

  Meanwhile, pat dry the chicken breast and season both sides generously with salt, pepper, and finely chopped garlic and thyme leaves.

• 4

  Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken breast and cook for about 4-5 minutes on each side, or until a golden-brown crust forms and the internal temperature reaches 165°F.

• 5

  Once the plantains are tender, drain any excess water and mash them with a fork until creamy. Adjust seasoning with a pinch of salt if needed.

• 6

  Remove the pan-seared chicken from the skillet and let it rest for a couple of minutes before slicing.

• 7

  Plate the creamy mashed plantains as a base, arrange the sliced garlic-herb chicken on top, and spoon the tangy pickled onions over the dish.

• 8

  Garnish with extra thyme if desired, and serve warm.