NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Plantain

1 tbsp Coconut oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

1 tbsp Jerk seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and rub both sides evenly with the jerk seasoning, sea salt, and black pepper.

• 2

  Heat half of the coconut oil in a large skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is crispy and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a clean cutting board for 5 minutes.

• 5

  Add the remaining coconut oil to the same skillet, then add the sliced plantains, red bell pepper, green bell pepper, and red onion.

• 6

  Sauté the mixture for 5 to 6 minutes, flipping the plantains halfway through, until they are golden brown and the vegetables are tender-crisp.

• 7

  Slice the rested chicken into strips and serve alongside the caramelized plantains and peppers, finishing with a fresh squeeze of lime juice.