Ingredients

• 2 lb boneless, skinless chicken thighs
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 1 medium red bell pepper, finely chopped
• ½ cup presliced green onions
• 1 cup Malta beverage, divided
• ½ cup light mayonnaise
• 1 tablespoon balsamic vinegar
• 1 tablespoon cilantro herb paste

Steps

1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Season chicken with salt and pepper. Place oil in pan, then add chicken (wash hands); cook 4–5 minutes on each side or until browned. Chop pepper.
2. Add peppers and green onions to chicken; cook and stir 3–4 minutes or until peppers are tender.
3. Reduce heat to medium-low. Stir in ½ cup Malta; cook 2–3 minutes and until chicken is 165°F. Remove chicken from pan.
4. Whisk together remaining ½ cup Malta, mayonnaise, balsamic vinegar, and herb paste until blended. Stir mixture into peppers and onions; cook 2–3 minutes or until thoroughly heated. Return chicken to pan, turning to coat both sides. Serve.

Ingredients

• 1 (11-oz) box frozen ripe plantains, coarsely chopped
• 1 tablespoon olive oil
• 1 (8.5-oz) pouch precooked rice
• ½ cup reduced-sodium chicken broth
• ¼ cup presliced green onions

Steps

1. Microwave plantains following package instructions. Mash plantains with back of spoon until chunky.
2. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add rice; cook and stir 1-2 minutes or until hot.
3. Stir in broth and plantains, then reduce heat to low; simmer and stir 2-3 minutes or until broth is absorbed. Remove pan from heat; stir in green onions and serve.