to make the chicken breasts tender we marinated them in the milk and garlic marinated prior the grilling

In a shallow dish or bowl, combine the milk and minced garlic. Add the chicken breasts to the marinade, making sure they are fully submerged. Cover the dish or bowl and refrigerate for at least one hour, or up to overnight for more flavor.

In a medium saucepan, bring 600 ml of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork, then mix in the finely chopped cilantro.

dried beans

In a large saucepan, cover the beans with fresh water (about 2 inches above the beans) and let it sit overnight. Next day, bring it to a boil over high heat, then reduce the heat to low and simmer gently for about 1  hour, or until the beans are tender. Then, Stir in the sweet chili paprika powder, dried oregano, salt, and pepper.

canned beans

In a small saucepan, add the black beans along with their liquid. Stir in the sweet chili paprika powder, dried oregano, salt, and pepper. Heat over medium heat until warm, stirring occasionally. Once heated through, remove from the heat and let the beans stand for 10 minutes to blend the flavors.

Peel off the plantain and cut it into slices. Heat the coconut oil in a skillet over medium heat. Add the plantain slices in a single layer. Fry until golden brown on each side, about 2-3 minutes per side. Remove the plantains from the skillet and place them on a paper towel to drain any excess oil.

Slice the cucumber thinly and arrange the slices on a plate. Add a handful of lettuce leaves.

Remove the chicken breasts from the marinade and discard the marinade. Grill the chicken breasts over medium-high heat for about 5-7 minutes on each side, or until the chicken is no longer pink in the center. Let the chicken rest briefly before slicing, season the chicken breasts with salt and pepper before serving.

On each plate, place a portion of the cilantro rice and a serving of the seasoned black beans.

Add the fried plantains alongside. Place a few slices of the cucumber salad and some lettuce leaves. Top with slices of the cooked chicken breast.