Mix together the chicken marinade ingredients in a small glass measuring cup or bowl. Place the cubed chicken into a large ziptop bag, and pour the marinade over the chicken. Let the chicken marinate for 30 minutes to overnight.
Start the rice and cook according to package directions using the broth. Or cook in a rice cooker – my new favorite kitchen appliance.
Dump the black beans into a small saucepan or bowl. Heat on the stovetop or microwave. Add garlic salt to taste.
Heat a large skillet over medium high heat. Dump the chicken and marinade into the skillet, and cook until cooked through, stirring from time to time. It should take about 8-10 minutes depending on the size of your cubes.
Peel the plantains, and slice into diagonal slices. Heat a couple of tablespoons of oil in a skillet on medium to medium high heat. Add the plantains in a single layer and sprinkle with salt. Cook until lightly browned, then flip and continue cooking until the second side is also browned.
Chop the salad vegetables. Dress the salad with a swirl of olive oil, a sprinkle of vinegar, and a shake of salt to taste.
To serve, fill your plate with a scoop of rice, a scoop of black beans, a scoop of chicken, and a scoop of salad. Add the fried plantains around the edge, and top with Lizano sauce if you can.
