As many of you may know, I was born and raised in San Juan, Puerto Rico. We enjoyed a lot of Puerto Rican classics during my childhood like paella, red beans and plantains. Today, I decided to make a healthier version of those favorite dishes, since I’m trying hard to stick to my New Year’s resolution of losing weight. Chicken paella typically has white rice, chicken legs and thighs, and chorizo. Instead, I used boneless chicken breast, short grain brown rice and sadly omitted the chorizo.  I also added some vegetables to my dish so I could turn it into a family friendly, one pot meal. My version included green beans and corn, but you can use whatever vegetables you like!

A yummy dessert!

Plantains are my guilty pleasure, but they are always fried! Sweet plantains (more yellow with black spots ones) are called “maduros,” which means over-ripe. I sliced the sweet plantains, drizzled some olive oil on them, and baked them for 15 minutes at 400 F. Then I sprinkled a tablespoon of turbinado sugar to accentuate the sweetness of the plantains. Now tell me that healthy food can’t look good!

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