Chicken and Green Plantain Hash with Sautéed Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken and Green Plantain Hash with Sautéed Avocado

YOUR SOLIN GENERATED RECIPE

Chicken and Green Plantain Hash with Sautéed Avocado

Pan-seared chicken and diced green plantains sautéed with peppers and onions, served with warm, buttery avocado slices.

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NUTRITION

431kcal
Protein
35.3g
Fat
16.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

3.7 oz cooked Chicken Breast, diced

100g Green Plantain, peeled and cubed

50g Avocado, sliced

1 tsp Avocado Oil

30g Red Bell Pepper, diced

20g Red Onion, diced

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PREPARATION

  • 1

    Peel the green plantain and cut it into small, uniform half-inch cubes.

  • 2

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

  • 3

    Add the plantain cubes to the skillet and sauté for 8-10 minutes, turning occasionally until they are golden brown and tender.

  • 4

    Stir in the diced red bell peppers and red onions, cooking for another 3-4 minutes until the vegetables have softened.

  • 5

    Add the pre-cooked diced chicken breast to the pan, tossing well to combine and heating through for about 2 minutes.

  • 6

    Push the hash to one side of the pan and place the avocado slices on the empty side, searing them for 30 seconds per side until just warm.

  • 7

    Season the entire hash with a pinch of sea salt and black pepper before serving hot.

Chicken and Green Plantain Hash with Sautéed Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken and Green Plantain Hash with Sautéed Avocado

YOUR SOLIN GENERATED RECIPE

Chicken and Green Plantain Hash with Sautéed Avocado

Pan-seared chicken and diced green plantains sautéed with peppers and onions, served with warm, buttery avocado slices.

NUTRITION

431kcal
Protein
35.3g
Fat
16.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

3.7 oz cooked Chicken Breast, diced

100g Green Plantain, peeled and cubed

50g Avocado, sliced

1 tsp Avocado Oil

30g Red Bell Pepper, diced

20g Red Onion, diced

PREPARATION

  • 1

    Peel the green plantain and cut it into small, uniform half-inch cubes.

  • 2

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

  • 3

    Add the plantain cubes to the skillet and sauté for 8-10 minutes, turning occasionally until they are golden brown and tender.

  • 4

    Stir in the diced red bell peppers and red onions, cooking for another 3-4 minutes until the vegetables have softened.

  • 5

    Add the pre-cooked diced chicken breast to the pan, tossing well to combine and heating through for about 2 minutes.

  • 6

    Push the hash to one side of the pan and place the avocado slices on the empty side, searing them for 30 seconds per side until just warm.

  • 7

    Season the entire hash with a pinch of sea salt and black pepper before serving hot.