Ripe Plantain Slices with Chicken Fajitas

4 Servings
Total Time 30 minutes


  • 12 BIG BANANA Ripe Plantain Slices
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 1 teaspoon kosher salt divided
  • 1 medium red bell peppers diced
  • 1 medium green bell peppers diced
  • pounds boneless skinless chicken breasts, sliced into 1/4-inch thick strips
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons freshly squeezed lime juice from 2 limes
  • 8 each Tortillas warmed


For the Ripe Plantain Slices

  • Preheat oven to 375°F.
  • Arrange Plantain Slices on a baking sheet in a single layer.
  • Bake to a light golden brown, about 12-15 minutes.
  • Hold warm.

For the Chicken Fajitas

  • Heat 1 tablespoon of the oil in the largest skillet you have (at least 12 inches) over medium-high heat until shimmering.
  • Add the onions and season with ¼ teaspoon of the salt.
  • Cook, tossing often with tongs to prevent burning, until they begin to soften and brown, about 3 minutes.
  • Add the peppers and garlic until fragrant. Season with ¼ teaspoon of the salt.
  • Transfer the vegetables to a plate.
  • Return the pan to medium-high heat (no need to clean) and add the remaining 1 tablespoon oil. Add the chicken and season with the remaining ½ teaspoon of salt, oregano, and cumin.
  • Cook undisturbed until the chicken has some golden-brown color, flipping halfway through, about 6 minutes total.
  • Return the vegetables to the pan and add the lime juice.
  • Cook until the chicken is cooked through and the peppers are soft, about 2 minutes more.
  • Serve the fajitas. Serve the chicken and vegetables in warmed tortillas.

To Serve

  • Serve 2 fajitas per serving with 3 slices BIG BANANA® Ripe Plantain Slices along with a side of fruit.

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