Pan-Seared Chicken with Fried Plantains and Avocado

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs seared to golden perfection, accompanied by crispy plantains and creamy avocado slices for a vibrant Colombian-inspired meal. This Colombian-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, plantains, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz boneless chicken thighs
• 2 medium plantains
• 1 large avocado
• 2 tbsp olive oil
• 3 cloves garlic
• 1 lime
• 2 tbsp cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through, then set aside.
2. Step 2: Peel plantains and slice into 1/2-inch rounds. Heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add plantain slices and cook for 4-5 minutes per side until golden and crispy, then transfer to a plate.
3. Step 3: Halve avocado, remove pit, and slice into thin wedges. Squeeze juice from 1 lime over avocado and sprinkle with 1 tbsp chopped cilantro. Serve chicken and plantains with avocado slices, garnished with remaining cilantro.