NUTRITION

SERVINGS

INGREDIENTS

1.5 ounces cooked Chicken Breast, diced

2 Large Eggs

1 medium Yellow Plantain

1 tablespoon Avocado Oil

1/2 cup Red Bell Pepper, chopped

1/4 cup Red Onion, diced

1 cup Fresh Spinach

PREPARATION

• 1

  Peel the plantain and slice into 1/2-inch thick rounds.

• 2

  Heat half of the avocado oil in a non-stick skillet over medium heat.

• 3

  Add the plantain slices to the skillet and cook for 3-4 minutes per side until they are golden brown and caramelized.

• 4

  Remove the plantains from the pan and set aside.

• 5

  Add the remaining avocado oil to the same skillet.

• 6

  Sauté the diced red onion and bell peppers for 3 minutes until softened.

• 7

  Stir in the diced chicken breast and spinach, cooking until the spinach is wilted.

• 8

  In a small bowl, whisk the eggs with a pinch of sea salt and black pepper.

• 9

  Pour the eggs into the skillet with the chicken and vegetables.

• 10

  Gently scramble the mixture until the eggs are fully cooked but still moist.

• 11

  Serve the egg and chicken stir-fry on a plate with the caramelized plantains on the side.