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Chicken and Plantain Breakfast Bowls

  • Author: Jessi Heggan
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 2 servings 1x
  • Method: Stovetop

Ingredients

Scale
  • ½¾ cup avocado or coconut oil
  • 3 green plantains, peeled and sliced ¼ thick
  • ¼ tsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp granulated garlic
  • ½ tsp sea salt

Breakfast Bowls (yields 2)

  • 1 cup spinach, divided
  • 2 radishes, sliced and divided
  • 1 cup shredded chicken, divided (I used this one)
  • 1 avocado, divided
  • 1 cup fried plantains, divided

Instructions

  1. Heat the oil in a large skillet (I prefer cast iron) to medium-high heat. Add the sliced plantains and cook for 4-5 minutes a side.
  2. While the plantains are cooking mix the spices together in a small bowl and set aside.
  3. Remove them from the oil and on a plate lined with a paper towel and sprinkle with some of the seasoning. Repeat until all of the plantains are done frying.
  4. Build your bowl by adding the spinach, radishes, chicken, avocado and plantains.
  5. Top with your favorite dressing or salsa or eat as is.

Notes

  • You may have leftover plantains.You can store them in the refrigerator and reheat the next day for breakfast!

Nutrition

  • Serving Size: 2

Keywords: chicken and plantains, chicken and plantain bowls, fried plantains and chicken