Ingredients
Scale
- ½ – ¾ 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
- 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.
- While the plantains are cooking mix the spices together in a small bowl and set aside.
- 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.
- Build your bowl by adding the spinach, radishes, chicken, avocado and plantains.
- 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