NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 medium Green Plantain

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

1 tbsp Lemon Juice

1/2 medium Tomato (diced)

2 tbsp Red Onion (finely chopped)

1/2 small Jalapeño (minced)

2 tbsp Fresh Cilantro (chopped)

Salt and Pepper to taste

PREPARATION

• 1

  In a small bowl, combine minced garlic, chopped rosemary, thyme, lemon juice, salt, and pepper to make the marinade.

• 2

  Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow it to marinate in the refrigerator for at least 30 minutes.

• 3

  Peel the plantain and cut it into 1-inch thick diagonal slices. Heat olive oil in a skillet over medium heat.

• 4

  Fry the plantain slices until they are lightly golden on each side, then remove them from the pan. Lightly flatten each slice using a fork or tostonera and return them to the pan to fry for an additional 1-2 minutes per side for extra crispiness.

• 5

  While the plantains are frying, preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken breast for 5-6 minutes per side, or until fully cooked and golden.

• 6

  In a mixing bowl, combine diced tomato, red onion, minced jalapeño, and chopped cilantro. Season with a little salt and a squeeze of lime juice if desired to make the fresh pico de gallo.

• 7

  Plate the crispy plantain tostones alongside the sliced herb-marinated chicken, and top with a generous spoonful of pico de gallo. Serve immediately.