Sweet’n Mildly Spiced

Sweet’n Mildly Spiced

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READY IN 55 minutes
PREP TIME 15 minutes
COOK TIME 35-40 minutes
SERVINGS 1 serving

Petit Chicken Breast

The combination of ripe plantain and garlic-steamed chicken breast is the perfect dish for lunch or dinner. 

For a more flavorful, soft, juicy texture in the meat, let marinade in lemon juice, adobo seasoning and fresh minced garlic for at least half hour before cooking. 


  • (1) 4 ounces, organic chicken breast, thawed
  • 3 cloves of organic fresh garlic, minced
  • 2 tbsp unsalted butter
  • 1/4 tsp Adobo seasoning (or salt, oregano, garlic powder, and turmeric)
  • 1 ripe plantain cut in 2 inch slices, diagonally ( or buy frozen and thaw)
  • 1 Lemon, juice squeezed
  • 1 cup corn or canola frying oil (for the plantain)


  • 1Place the chicken breast in a bowl, pour the lemon juice, and season. Let marinade for at least 1/2 hour in the fridge.
  • 2Set the chicken breast in a skillet on the stove at medium heat. Add the butter and water. Let cook cover for 30-40 minutes in low. Watch closely as not to let the water evaporate completely. Add a little more water if needed.
  • 3While the meat cooks, fry the plantain slices with the oil in a nonstick skillet, then set aside. Note: these cook fast because they’re soft like bananas so watch closely. (About 5-7 minutes, turning once)
  • 4Once cooked, uncover and let cook for 3-3 more minutes to a golden brown color on each side. Cut carefully in half, butterfly shape. Place in plate with the ripe plantain slices, add any fresh garnish like cilantro sprigs.