NUTRITION

SERVINGS

INGREDIENTS

0.5 medium green plantain

2 oz shredded chicken breast

3.75 oz sardines in water

1 large egg

0.5 oz queso blanco

2 tbsp rolled oats

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Add the diced plantains to the skillet and sauté for 5-6 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Stir in the shredded chicken breast and rolled oats, cooking for another 3 minutes until the chicken is heated through and the oats are lightly toasted.

• 5

  Gently fold in the drained sardines, breaking them into large chunks with a spatula, and season the mixture with sea salt and black pepper.

• 6

  Using the back of a spoon, create a small well in the center of the hash and crack the egg directly into it.

• 7

  Cover the pan with a lid for 2-3 minutes, or until the egg white is set but the yolk remains runny.

• 8

  Remove from heat and garnish the hash with crumbled queso blanco and freshly chopped cilantro before serving.