NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup black beans

0.5 medium plantain

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp garlic powder

1 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  Peel the plantain and slice it into 1/2-inch thick rounds. Dice the chicken breast into bite-sized cubes and finely chop the red onion and bell pepper.

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat. Add the plantain slices and fry for 2-3 minutes per side until they are golden brown and caramelized. Remove from the pan and set aside.

• 3

  Add the remaining avocado oil to the same skillet. Add the diced chicken and cook for 5-6 minutes until browned and cooked through.

• 4

  Stir in the red onion and bell pepper, sautéing for 3 minutes until the vegetables begin to soften.

• 5

  Add the black beans (rinsed and drained), sea salt, black pepper, ground cumin, and garlic powder. Stir well to combine and cook for another 2 minutes to allow the flavors to meld.

• 6

  Gently fold the fried plantains back into the skillet. Drizzle with fresh lime juice and garnish with chopped cilantro before serving.