Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 1 lb of chicken breast into 1-inch pieces, slice 2 ripe plantains into 1/2-inch thick rounds, slice 1 red bell pepper and 1 yellow bell pepper into thin strips, finely chop 1 medium red onion, and mince 4 cloves of garlic.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

3. 3

   Add the diced 1 lb chicken breast to the hot skillet and cook for 5-7 minutes until lightly browned and cooked through, then remove from the skillet and set aside.

4. 4

   Add the sliced 2 plantains, sliced 1 red bell pepper, sliced 1 yellow bell pepper, and chopped 1 red onion to the same skillet, adding 1 tablespoon of olive oil if needed, and stir-fry for 8-10 minutes until vegetables are tender-crisp and plantains are golden.

5. 5

   Stir in the minced 4 cloves of garlic, 1 cup of cherry tomatoes, 1 teaspoon of dried oregano, and 0.5 teaspoon of dried thyme, cooking for an additional 2-3 minutes until fragrant and tomatoes soften slightly.

6. 6

   Return the cooked 1 lb chicken breast to the skillet and toss everything together, then squeeze in 2 tablespoons of lemon juice and season with salt and black pepper to taste.

7. 7

   Stir in 0.25 cup of fresh parsley and 0.5 cup of pitted Kalamata olives, gently tossing for 1 minute until heated through.

8. 8

   Serve immediately, optionally garnished with 0.25 cup of crumbled feta cheese.