Instructions
Step 1: In a large bowl, combine olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 2: Add the chicken breasts and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes.
Step 3: Heat a grill pan or outdoor grill over medium-high heat.
Step 4: Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 5: Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Step 6: Heat vegetable oil in a large skillet over medium heat.
Step 7: Add the plantain slices in a single layer and cook for 2–3 minutes per side until golden brown and caramelized.
Step 8: Transfer the plantains to a paper towel-lined plate and lightly season with salt.
Step 9: In a small saucepan, melt the butter over medium heat.
Step 10: Add the corn kernels, salt, and black pepper. Cook for 3–4 minutes until heated through.
Step 11: In a large salad bowl, combine the lettuce, cucumber, cherry tomatoes, and green peas.
Step 12: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
Step 13: Drizzle the dressing over the salad and toss gently to combine.
Step 14: Arrange the sliced grilled chicken, fried plantains, corn, and fresh salad on serving plates.
Step 15: Serve immediately while the chicken and plantains are warm.
Storage and Reheating Tips
Store the chicken, plantains, corn, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet, oven, or microwave until warmed through.
Plantains are best reheated in a skillet or air fryer to maintain their texture.
Store the salad and dressing separately to keep the vegetables crisp.
For best flavor and texture, enjoy the fried plantains within 2 days of preparation.
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