Sautéed Chicken and Plantain Medley
This vibrant sautéed chicken and plantain medley combines tender chicken with an array of colorful vegetables like red, green, and yellow peppers. The addition of roasted cauliflower, broccoli, and carrots adds a nutritious crunch, while the buttery richness of ghee elevates the flavors, making it a satisfying dish perfect for any meal.
ingredients
- 2 ripe plantains, peeled and sliced
- 1 lb chicken breast, cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tbsp butter ghee
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 carrots, sliced
- 2 tbsp avocado oil
- 4 leaves Romanian lettuce, for serving
- 2 stalks celery, chopped
- Salt and pepper to taste
steps
- 1.
Heat avocado oil in a large skillet over medium heat.
- 2.
Add cubed chicken and season with salt and pepper; cook until browned and fully cooked, about 7-10 minutes.
- 3.
Remove chicken from the skillet and set aside.
- 4.
In the same skillet, add butter ghee and toss in the plantain slices, cooking until golden and tender, about 5-6 minutes.
- 5.
Add sliced peppers, cauliflower, broccoli, and carrots to the skillet and sauté for an additional 5-7 minutes until veggies are tender-crisp.
- 6.
Return the cooked chicken to the skillet; mix all ingredients well and adjust seasoning if necessary.
- 7.
Serve warm on a bed of Romanian lettuce, garnished with chopped celery.