Slide Meals

3-day slide meal plan · Protein: chicken breasts

Days: 3
Protein: chicken breasts
Budget:

$$—
Difficulty:

🍳🍳🍳–

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Explore Colombian home cooking with chicken breasts, featuring hogao, cumin, and cilantro. High-protein and lower-carb meals over three days.

Slide Chain

• Day 1: Colombian Chicken with Hogao Sauce

• Day 2: Chicken and Potato Stew

• Day 3: Plantain and Chicken Rice Bowl

• Combined Shopping List

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Day 1: Colombian Chicken with Hogao Sauce

Ingredients

Main

• 2 chicken breasts

• 4 tomatoes, chopped

• 4 scallions, chopped

• 1 white onion, chopped

• 3 garlic cloves, minced

• 1/2 bunch cilantro, chopped

• 1 tbsp cumin

• 1/4 cup olive oil

• salt to taste

• black pepper to taste

Directions

1. Season chicken with salt, pepper, and cumin.

2. In a pan, heat olive oil over medium heat. Cook chicken until browned and cooked through, about 6 minutes per side.

3. Remove chicken and set aside. In the same pan, add more olive oil if needed and sauté onion, garlic, and scallions until soft.

4. Add tomatoes and cook until they break down into a sauce, about 10 minutes. Mix in cilantro.

5. Serve chicken topped with hogao sauce. Reserve half the hogao for tomorrow.

Cook’s Notes:

Reserve hogao sauce for next day.

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Day 2: Chicken and Potato Stew

Ingredients

Main

• 2 reserved chicken breasts

• 4 potatoes, peeled and cubed

• reserved hogao sauce

• 2 cups chicken broth

• 1/2 bunch cilantro, chopped

• salt to taste

• black pepper to taste

Directions

1. In a pot, combine potatoes, reserved hogao sauce, and chicken broth. Bring to a boil.

2. Reduce heat and simmer until potatoes are tender, about 20 minutes.

3. Add reserved chicken, heat through, and season with salt and pepper.

4. Garnish with cilantro before serving.

Cook’s Notes:

Use reserved chicken and hogao from day 1.

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Day 3: Plantain and Chicken Rice Bowl

Ingredients

Main

• remaining chicken stew

• 2 green plantains, sliced

• 2 cups rice, cooked

• 1 red bell pepper, sliced

• 1 avocado, sliced

• 1 lime, sliced

• 1/4 cup butter

• salt to taste

• black pepper to taste

Directions

1. Fry plantain slices in butter until golden and crispy. Set aside.

2. Reheat remaining chicken stew and serve over cooked rice.

3. Top with fried plantains, sliced bell pepper, and avocado.

4. Garnish with lime wedges and season with salt and pepper to taste.

Cook’s Notes:

Use leftover stew from day 2.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• chicken breasts — 4

• tomatoes — 6

• scallions — 2 bunches

• white onion — 1

• garlic cloves — 6

• cilantro — 1 bunch

• potatoes — 4

• green plantains — 2

• cumin — 1 tbsp

• olive oil — 1 cup

• chicken broth — 4 cups

• salt — to taste

• black pepper — to taste

• lime — 2

• rice — 2 cups

• red bell pepper — 1

• avocado — 2

• butter — 1/2 cup

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Final Notes

Enjoy this Colombian-inspired journey with simple yet flavorful chicken dishes.