Dark Chocolate Chili Chicken with Roasted Plantains and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Dark Chocolate Chili Chicken with Roasted Plantains and Brown Rice

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Chili Chicken with Roasted Plantains and Brown Rice

Savor a daring twist on a classic combination where lean chili-infused chicken is accented with a delicate dark chocolate glaze, accompanied by sweet, roasted plantains and a bed of nutty brown rice. Each bite balances savory, spicy, and subtly sweet flavors creating a satisfying, well-rounded meal.

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NUTRITION

492kcal
Protein
39.7g
Fat
15.1g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

10 g Dark Chocolate (70% Cocoa)

1/2 medium Plantain

1/2 cup Cooked Brown Rice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the chili powder, garlic powder, and a pinch of salt.

  • 3

    Season the chicken breast evenly with the spice blend.

  • 4

    In another small saucepan, gently melt the dark chocolate, stirring until smooth to create a glaze.

  • 5

    Lightly coat the chicken breast with the melted dark chocolate glaze, ensuring an even distribution.

  • 6

    Place the glazed chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 7

    While the chicken is baking, peel and slice the plantain into rounds. Toss the slices lightly with olive oil and a pinch of salt.

  • 8

    Arrange the plantain slices on a separate baking tray and roast in the oven for about 15 minutes until tender and caramelized, flipping halfway.

  • 9

    Heat the cooked brown rice if needed or serve at room temperature.

  • 10

    Plate the chicken breast alongside a serving of brown rice and roasted plantains, and serve immediately.

Dark Chocolate Chili Chicken with Roasted Plantains and Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Dark Chocolate Chili Chicken with Roasted Plantains and Brown Rice

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Chili Chicken with Roasted Plantains and Brown Rice

Savor a daring twist on a classic combination where lean chili-infused chicken is accented with a delicate dark chocolate glaze, accompanied by sweet, roasted plantains and a bed of nutty brown rice. Each bite balances savory, spicy, and subtly sweet flavors creating a satisfying, well-rounded meal.

NUTRITION

492kcal
Protein
39.7g
Fat
15.1g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

10 g Dark Chocolate (70% Cocoa)

1/2 medium Plantain

1/2 cup Cooked Brown Rice

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the chili powder, garlic powder, and a pinch of salt.

  • 3

    Season the chicken breast evenly with the spice blend.

  • 4

    In another small saucepan, gently melt the dark chocolate, stirring until smooth to create a glaze.

  • 5

    Lightly coat the chicken breast with the melted dark chocolate glaze, ensuring an even distribution.

  • 6

    Place the glazed chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 7

    While the chicken is baking, peel and slice the plantain into rounds. Toss the slices lightly with olive oil and a pinch of salt.

  • 8

    Arrange the plantain slices on a separate baking tray and roast in the oven for about 15 minutes until tender and caramelized, flipping halfway.

  • 9

    Heat the cooked brown rice if needed or serve at room temperature.

  • 10

    Plate the chicken breast alongside a serving of brown rice and roasted plantains, and serve immediately.