NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

0.25 cup canned black beans

0.25 medium plantain

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp garlic

0.5 tbsp avocado oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

• 2

  Heat half of the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside, then add the remaining oil to the same pan.

• 4

  Sauté the diced yellow onion, red bell pepper, and minced garlic in the skillet until the vegetables are softened and fragrant.

• 5

  Stir in the cooked brown rice, black beans, and coconut aminos, tossing everything together until the rice is lightly toasted and well-combined.

• 6

  In a separate small non-stick skillet, fry the plantain slices over medium heat until they are tender and caramelized on both sides.

• 7

  Return the cooked chicken to the rice and bean mixture to warm through, then serve in a bowl topped with the fried plantains and fresh cilantro.