Grilled Chicken Tostones with Salsa Verde

Ingredients

• 2 large green plantains, peeled and sliced
• 1 lb chicken breast, boneless, skinless
• 1 tsp adobo seasoning
• 0.5 tsp ground cumin
• 0.5 tsp garlic powder
• 1 tbsp olive oil
• 1 cup salsa verde (store-bought or homemade)
• 0.5 cup crumbled queso fresco
• 0.25 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Vegetable oil for frying

Instructions

1. 1Prepare the Tostones: Heat vegetable oil in a pan over medium-high heat. Fry the plantain slices until lightly golden (about 2 minutes per side). Remove, flatten with a tostonera or the back of a plate, and refry until crispy. Drain on paper towels and sprinkle with salt.
2. 2Grill the Chicken: Rub the chicken breasts with olive oil, adobo, cumin, and garlic powder. Grill over medium heat for 5-7 minutes per side until fully cooked. Let rest, then slice into thin strips.
3. 3Assemble: Place grilled chicken slices on each tostone, drizzle with salsa verde, and top with queso fresco and fresh cilantro.
4. 4Serve: Garnish with lime wedges and enjoy the perfect bite of crunch, zest, and smokiness!