Don't be fooled by the long ingredients list! This dish comes together quickly once you've prepped the pesto and spice rub. Pesto will keep in a jar in the fridge for up to a week and in the freezer for 3-4 months so I like to make up large batches of pesto to keep on hand for quick, fresh summer meals like this.
2 (5 oz) boneless skinless chicken breasts, diced
1 large plantain, peeled and sliced
1/2 cup avocado, diced
1 cup grape tomatoes, halved
1/2 cup mango, diced
1 14 oz can black beans, drained and rinsed
optional toppings: sliced jalapeños, cilantro, lime wedges
4 tbsp olive oil, divided
1/4 cup olive oil
1 cup packed cilantro leaves
1/2 a small jalapeño
2 tbsp lime juice
1/2 tsp minced garlic
1/4 tsp sea salt
2 tsp smoked paprika or chipotle powder
1 tsp coconut sugar
1/2 tsp dried thyme
1/2 tsp cumin
1/4 tsp ground coriander
1/4 tsp onion powder
1/4 tsp chili flakes
1/8 tsp cinnamon
1/8 tsp black pepper
1/2 tsp sea salt
Combine ingredients for cilantro pesto in a blender or food processor and blend until thoroughly combined. Pour into a small jar. Refrigerate until serving.
Mix together jerk seasonings in a small bowl. Add diced chicken to a mixing bowl and sprinkle jerk seasoning over. Use hands to mix.
Heat 2 tablespoons olive oil in a medium skillet over medium/high heat for 1 minute. Add chicken. Cook 12-14 minutes, stirring occasionally for even cooking.
While chicken cooks, heat 2 tablespoons of olive oil in a separate medium skillet over medium heat for 1 minute. Add plantain slices and cook 3 minutes. Use tongs to turn and cook an additional 3 minutes. Season with salt and pepper.
Arrange remaining ingredients in a serving bowl and add chicken and plantains. Serve with cilantro sauce.
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