Chicken Chunks with Grilled Veggies, Grilled Bananas & Rice Recipe
This is a different and delicious way to cook up some chicken.
Enjoy with Lots of Love,
Catherine
xo
Ingredients
- 3 Boneless chicken breasts â cut into chunks
- 1 Cup uncooked rice
- 2 Bell peppers â sliced
- 2 Jalapeño peppers
- 8 Cloves garlic
- 1 Bunch scallions
- ½ Sweet onion â sliced
- 3 Bananas â sliced
- 1 pint grape tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Juice of ½ lime
- 1 handful of cilantro â chopped
- Dashes of sea salt
- Dashes of fresh ground black pepper
- Dashes of cinnamon
- Dash of turmeric
- Olive oil for drizzling
Directions
- Prepare the rice as directed adding a dash of cinnamon and turmeric in the water. When the rice is cooked set it aside.
- Heat a griddle with a drizzle of olive oil and place the two Jalapeños on the griddle plus the bell peppers, 4 cloves of garlic, the scallions and sweet onions to grill to a golden color. When the Jalapeños are finished grilling, slice them. Place the sliced bananas on the griddle last, let each side of the banana get golden.
- Place the grape tomatoes in a food processor and give a few chops, to do not over process, leave a little chunky.
- While the veggies are grilling heat a separate frying pan with a drizzle of olive oil and place the other 4 cloves of garlic in the pan. Place the chicken in the pan and season with few dashes of sea salt and fresh ground black pepper. When the chicken is a beautiful golden color and cooked through, place in the bowl with the veggies.
- Place the grape tomatoes in a food processor and give a few chops, to do not over process, leave a little chunky.
- Drizzle a little olive oil in the pan the chicken was cooked in. Add the tomatoes to the pan. Combine 1 tablespoon of lime juice and 1 tablespoon of brown sugar and add to the tomatoes to simmer for a minute or two.
- Add the rice to the bowl.
- Top the veggies with the tomatoes and add the rice. Add the freshly chopped cilantro and the squeeze the juice of ½ a lime over the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 93 | 21% |
| Total Fat 10.34g | 13% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.13g | |
| Cholesterol 67mg | 22% |
| Sodium 116mg | 5% |
| Potassium 699mg | 20% |
| Total Carbs 61.25g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 13.05g | 9% |
| Protein 27.07g | 43% |
