NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow plantain

2 tbsp full-fat coconut milk

1 tsp olive oil

0.25 tsp turmeric powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Peel and slice the plantain into thick chunks, then boil in a pot of salted water for 10-12 minutes until fork-tender.

• 2

  While plantains boil, season the chicken breast evenly with the sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Drain the plantains and mash them thoroughly with 1 tablespoon of the coconut milk until they reach a creamy consistency.

• 5

  Reduce the skillet heat to low, then add the remaining coconut milk, turmeric, and lime juice to the pan with the chicken, stirring to incorporate the golden juices.

• 6

  Plate the mashed plantains, top with the sliced chicken breast and golden sauce, and garnish with fresh chopped cilantro.