08/08/2026
Savory Oatmeal Bowl with Chicken, Black Beans + Fenugreek Plantains 🤌🏾
Promised y’all the recipe, but fair warning, I didn’t measure a thing. 😂 Season to your liking and trust your taste buds!
Chicken: I used boneless chicken tenders, cleaned and prepped to my preference. Add to a deep skillet with olive oil and butter, season with pink Himalayan sea salt, then cook slowly, allowing the butter, oil and natural juices to reduce. Once tender, pull apart with a fork and stir the chicken back into that delicious reduction. Finish with parsley and cracked pepper.
Black Beans: Canned black beans straight into a skillet with butter. No additional salt, I let the butter bring the savory, yummy, umami goodness.
Plantains: I used Trader Joe’s frozen plantains, defrosted them in the microwave, then seared them in a skillet on both sides. Drizzle with avocado oil, sprinkle with fenugreek seed and toss until the fenugreek gets nice and toasty. Finish with chives.
Savory Oatmeal: Prepare according to package directions with water and sea salt. Once cooked, stir in cumin, finish with cracked pepper, cover and let sit.
Build your bowl: Savory oatmeal on one half, shredded chicken on the other, buttery black beans around the perimeter, then those golden fenugreek plantains on top.
When I tell you, THIS DISH WAS CHEF’S KISS. 🤌🏾
No measurements, just ingredients, technique and flavor.
Cheers + Be Well!