Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of boneless, skinless chicken breast into 1-inch pieces and peel and slice 2 medium ripe plantains into ½-inch thick rounds.

2. 2

   Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat, then add the sliced plantains and cook for 4-5 minutes per side until golden brown and slightly tender, then remove from the skillet and set aside.

3. 3

   Add the remaining 1.5 tablespoons of olive oil to the same skillet and cook the 400 grams of chicken pieces for 6-8 minutes, stirring frequently, until they are golden brown and cooked through.

4. 4

   Stir in 0.5 finely chopped red onion, 2 minced garlic cloves, and 1 sliced red bell pepper to the skillet with the chicken, cooking for an additional 5-7 minutes until the vegetables have softened.

5. 5

   Return the cooked plantains to the skillet with the chicken and vegetables, season with 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, and gently toss to combine all ingredients.

6. 6

   Remove the skillet from the heat, stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of freshly chopped parsley, and serve immediately.