340g (12 oz) chicken breast fillets (all fat removed
1/4 tsp. salt
1/8 to 1/4 tsp. ground red pepper
2 cups prepared quick cooking brown rice
1 tsp. MCT oil
1 med. sweet potato, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
3/4 cup unsweetened pineapple juice
1 tsp. Cornstarch (corn flour)
2 unripe bananas, quartered lengthwise and cut into 3/4 inch pieces
Season chicken strips with salt and ground red pepper. Heat oil in nonstick skillet. Cook
chicken in hot oil for 3 or 4 minutes. Add the sweet potato slices and the banana peppers.
Cook and stir for 5 or 6 minutes more.
Stir together pineapple juice and cornstarch in a small bowl. Add to skillet and cook, stirring
gently, until bubbly. Add banana pieces. Cook and stir 2 minutes more. Serve over cooked
rice.
1/4 tsp. salt
1/8 to 1/4 tsp. ground red pepper
2 cups prepared quick cooking brown rice
1 tsp. MCT oil
1 med. sweet potato, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
3/4 cup unsweetened pineapple juice
1 tsp. Cornstarch (corn flour)
2 unripe bananas, quartered lengthwise and cut into 3/4 inch pieces
Season chicken strips with salt and ground red pepper. Heat oil in nonstick skillet. Cook
chicken in hot oil for 3 or 4 minutes. Add the sweet potato slices and the banana peppers.
Cook and stir for 5 or 6 minutes more.
Stir together pineapple juice and cornstarch in a small bowl. Add to skillet and cook, stirring
gently, until bubbly. Add banana pieces. Cook and stir 2 minutes more. Serve over cooked
rice.
Little Leakers
Caribbean Chicken
