Plantain stuffed chicken breast with rice and beans

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 442.8
  • Total Fat: 5.4 g
  • Cholesterol: 65.0 mg
  • Sodium: 997.3 mg
  • Total Carbs: 65.4 g
  • Dietary Fiber: 12.6 g
  • Protein: 34.9 g

View full nutritional breakdown of Plantain stuffed chicken breast with rice and beans calories by ingredient
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We love spanish food. Its too fattening to eat out so here's the best of both worlds. We love spanish food. Its too fattening to eat out so here's the best of both worlds.
Number of Servings: 4


    1 lb Chicken boneless skinless breast
    1 small potato
    2 packets of goya sazon with corriander and annato
    2 tbl spoon frozen sophrito
    goya adobo seasoning 1/2 tsp
    1/2 cup fresh cilantro
    8 ounce can tomato sauce no salt added
    1 can of drained pigeon peas
    1 cup uncle bens whole grain brown rice
    onions, mixed peppers, mushrooms
    1 ripe uncooked plantain
    5 manzilla olives stuffed sliced


Prep: slice chicken breast , pound out to flatten season with 1 tsp oil, 1/2 tsp adobo seasoning, place in ziplock and allow to marinate.
finely chop onions, peppers, mushrooms. Peel potato and chop
heat pan, add 1 teaspoons of oil sofrito( I use frozen)
1 packet of goya sazon , cilanto and potato sautee. Add 1 can drained pigeon peas and 1 can sauce and 1 cup h20. Bring to a boil, then simmer till potatos are tender.
In seperate pan add 1 tsp of oil add rice and lightly brown. Then add h20 and cook till done.
In a third pan add nonstick spray, add veggies and sautee, when almost done add more cooking spray or spray butter and chopped plantains. Carmelize mixture, then allow to cool. Once cool enough to handle place into chicken breast and roll gently. heat a nonstick skillet and carefully brown chicken on all sides. a bowl. Place chicken in sauce with and beans, turn chicken until well coated.Remove chicken set aside mix rice ino beans and sauce add sliced olives place chicken on top of rice and beans. Garnish with cilantro.

Number of Servings: 4

Recipe submitted by SparkPeople user BABY212.

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