NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup parboiled rice

0.5 medium plantain

0.25 cup tomato puree

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.5 cup low-sodium chicken broth

0.5 tsp curry powder

0.25 tsp dried thyme

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and curry powder, then place it on one side of the baking sheet.

• 3

  Peel the plantain and slice it into half-inch rounds, then place them on the other side of the baking sheet, lightly misting with a tiny bit of oil if desired.

• 4

  Bake the chicken and plantains for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the plantains are golden and tender.

• 5

  While the chicken bakes, heat the olive oil in a small saucepan over medium heat and sauté the diced red onion and bell pepper until softened.

• 6

  Stir in the tomato puree, thyme, smoked paprika, and the remaining curry powder, cooking for 2 minutes to develop the flavors.

• 7

  Add the parboiled rice and chicken broth to the saucepan, bringing the mixture to a boil.

• 8

  Reduce the heat to low, cover tightly, and simmer for 15 to 18 minutes until the liquid is fully absorbed and the rice is tender.

• 9

  Fluff the rice with a fork and serve it alongside the sliced baked chicken and sweet plantains.