Instructions
Step 1: Season your chicken breast generously with salt, black pepper, and optional garlic powder and paprika on both sides.
Step 2: Heat a grill or grill pan over medium-high heat and lightly oil the surface to prevent sticking.
Step 3: Grill the chicken breast for 6-7 minutes per side until it reaches an internal temperature of 165°F and has beautiful char marks.
Step 4: Remove the chicken and let it rest for 5 minutes, then slice into strips.
Step 5: Peel and slice your ripe plantain into 1/4-inch rounds.
Step 6: Heat olive oil in a skillet over medium-high heat and fry plantain slices for 3-4 minutes per side until golden brown and caramelized.
Step 7: Season the plantain with a pinch of salt immediately after cooking.
Step 8: Arrange lettuce as your base on a serving plate, then add corn, green peas, cherry tomato halves, and cucumber slices around the plate.
Step 9: Top with sliced grilled chicken and arrange the warm plantain slices alongside.
Step 10: Drizzle lightly with olive oil and season the salad portion with salt and pepper to taste. Serve immediately while the chicken and plantain are still warm.
Storage and Reheating Tips
Store the grilled chicken, plantain, and salad in separate containers to keep everything fresh. The chicken and plantain will keep refrigerated for up to 3 days, while the fresh vegetables are best eaten within 1-2 days.
Reheat the chicken and plantain gently in a skillet over medium heat or in the microwave for 1-2 minutes. Assemble with fresh salad components just before serving for the best texture and flavor.
This plate is also delicious served cold as a salad bowl, so don’t hesitate to meal prep it ahead of time for grab-and-go lunches throughout the week.
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