Chicken Chunks with Grilled Veggies, Grilled Bananas & Rice

Photo: Lady Catherine Gourmet

Ingredients

3 boneless chicken breasts – cut into chunks

1 cup uncooked rice

2 Bell peppers – sliced

2 Jalapeño peppers

8 cloves garlic

1 bunch scallions

1/2 Sweet onion – sliced

3 Bananas – sliced

1 pint grape tomatoes

1 tablespoon brown sugar

1 tablespoon lime juice

1/2 Juice of lime

1 handful of cilantro – chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of cinnamon

Dash of turmeric

Olive oil for drizzling

Preparation

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.