Grilled Chicken with Roasted Green Plantains

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

Grilled Chicken with Roasted Green Plantains

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Green Plantains

Tender chicken breast grilled with Tamil spices, served with roasted green plantains and green beans sautéed with mustard seeds and fragrant curry leaves.

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NUTRITION

568kcal
Protein
18.9g
Fat
22.1g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

220 grams Green Plantain

1 tablespoon Coconut Oil

100 grams Green Beans

10 grams Unsweetened Shredded Coconut

2 teaspoons Tamil Spice Blend (Turmeric, Red Chili, Mustard Seeds)

Handful of fresh Curry Leaves

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with a small amount of coconut oil.

  • 2

    Peel the green plantains and slice them into 1/2-inch thick rounds, then toss them with half of the coconut oil and a pinch of turmeric and salt.

  • 3

    Spread the plantains on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crisp on the edges.

  • 4

    While plantains roast, rub the chicken breast with red chili powder, turmeric, and salt, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    In a separate pan, heat the remaining coconut oil and add mustard seeds until they begin to pop, then toss in the curry leaves and green beans.

  • 6

    Sauté the green beans for 5-7 minutes until tender-crisp, then stir in the shredded coconut and remove from heat.

  • 7

    Slice the grilled chicken and serve alongside the roasted plantains and the coconut-bean poriyal.

Grilled Chicken with Roasted Green Plantains

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

Grilled Chicken with Roasted Green Plantains

YOUR SOLIN GENERATED RECIPE

Grilled Chicken with Roasted Green Plantains

Tender chicken breast grilled with Tamil spices, served with roasted green plantains and green beans sautéed with mustard seeds and fragrant curry leaves.

NUTRITION

568kcal
Protein
18.9g
Fat
22.1g
Carbs
82.4g

SERVINGS

1 serving

INGREDIENTS

2 ounces Chicken Breast

220 grams Green Plantain

1 tablespoon Coconut Oil

100 grams Green Beans

10 grams Unsweetened Shredded Coconut

2 teaspoons Tamil Spice Blend (Turmeric, Red Chili, Mustard Seeds)

Handful of fresh Curry Leaves

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with a small amount of coconut oil.

  • 2

    Peel the green plantains and slice them into 1/2-inch thick rounds, then toss them with half of the coconut oil and a pinch of turmeric and salt.

  • 3

    Spread the plantains on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crisp on the edges.

  • 4

    While plantains roast, rub the chicken breast with red chili powder, turmeric, and salt, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    In a separate pan, heat the remaining coconut oil and add mustard seeds until they begin to pop, then toss in the curry leaves and green beans.

  • 6

    Sauté the green beans for 5-7 minutes until tender-crisp, then stir in the shredded coconut and remove from heat.

  • 7

    Slice the grilled chicken and serve alongside the roasted plantains and the coconut-bean poriyal.