NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup parboiled rice

0.25 cup tomato puree

0.25 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

0.5 medium yellow plantain

0.5 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp dried thyme

0.25 tsp curry powder

1 small garlic clove

0.25 tsp ground ginger

PREPARATION

• 1

  Pulse the tomato puree, red bell pepper, red onion, garlic, and ginger in a blender until a smooth puree forms.

• 2

  Season the chicken breast with half of the sea salt, thyme, and curry powder, then grill over medium heat until the internal temperature reaches 165°F.

• 3

  In a medium pot, heat half of the avocado oil and add the blended tomato mixture, cooking for 5 minutes until the color deepens and the liquid reduces.

• 4

  Stir in the parboiled rice, chicken bone broth, and remaining seasonings, then cover and simmer on low for 15-20 minutes until the rice is tender.

• 5

  While the rice cooks, peel and slice the plantain into rounds and pan-fry in the remaining avocado oil until they are golden and caramelized on both sides.

• 6

  Fluff the Jollof rice with a fork and serve immediately alongside the sliced grilled chicken and sweet plantains.