Caribbean Breakfast Feast: Paleo Jerk Chicken & Coconut Plantain Hash

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 ripe plantains
• 1 cup fresh coconut milk
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 4 large eggs
• 2 tbsp jerk seasoning
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the chicken: Combine the chicken breasts with jerk seasoning, salt, and pepper in a zip top bag. Refrigerate for at least 30 minutes, or up to overnight.
2. Prepare the plantains: Peel and slice the plantains into 1/2 inch thick coins. Set aside.
3. Cook the jerk chicken: In a large skillet, heat 2 tbsp olive oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 6 8 minutes per side. Remove from the pan and set aside.
4. Sauté the vegetables: In the same skillet, add another tablespoon of olive oil along with onion and bell pepper. Cook until softened, about 5 minutes.
5. Add plantains: To the skillet, add the sliced plantains and cook for an additional 5 7 minutes, stirring occasionally, until tender and lightly browned.
6. Pour in coconut milk: Stir in the fresh coconut milk and bring to a simmer.
7. Cook eggs: Make four small wells in the plantain hash and crack an egg into each well. Cover and cook until the whites are set and yolks are cooked to your desired level of doneness, about 5 6 minutes.
8. Serve: Plate the jerk chicken alongside the coconut plantain hash with eggs, garnished with fresh cilantro.

Chef’s Insight

When preparing the jerk seasoning, feel free to adjust the spice levels according to your preferences or add more for a fiery kick!

Notes

This recipe is not only paleo-friendly but also gluten-free and dairy-free.