Name: Shredded Chicken with Garlic Roasted Plantains and Red Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 ounces Boneless Skinless Chicken Breast; 0.3 cup Yellow Plantain, sliced; 0.25 cup Canned Red Kidney Beans, rinsed; 1 clove Garlic, minced; 0.5 teaspoon Olive Oil; 0.25 cup Low Sodium Chicken Broth

Nutrition

Per serving

358 calories

Protein: 46g; 52% of calories
Carbs: 26g; 29% of calories
Fat: 8g; 19% of calories

Ingredients

6 items

6.2 ounces Boneless Skinless Chicken Breast
0.3 cup Yellow Plantain, sliced
¼ cup Canned Red Kidney Beans, rinsed
1 clove Garlic, minced
½ teaspoon Olive Oil
¼ cup Low Sodium Chicken Broth

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice the plantain into rounds and toss with olive oil, minced garlic, and a pinch of salt.
Arrange plantains on the baking sheet and roast for 15-20 minutes until they are tender and caramelized.
Simmer the chicken breast in chicken broth with cumin and chili powder until cooked through, then remove and shred with two forks.
Warm the red beans in a small skillet over medium heat with a splash of water until heated through.
Serve the shredded chicken alongside the roasted plantains and beans for a balanced, protein-packed meal.

Nutrition

Ingredients

Instructions

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