NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Cooked parboiled rice

0.25 cup Tomato puree

0.25 cup Red bell pepper, diced

0.25 cup Yellow onion, diced

0.5 cup Yellow plantain, sliced

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Rub the spice blend evenly over both sides of the chicken breast.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 4

  In a separate non-stick skillet, heat the avocado oil over medium heat and add the sliced plantains.

• 5

  Fry the plantains for 2-3 minutes per side until they are soft and caramelized with a golden-brown crust.

• 6

  In a small saucepan, combine the diced onion and red bell pepper with a splash of water, sautéing until softened.

• 7

  Stir in the tomato puree and cooked parboiled rice, simmering for 3-5 minutes until the sauce is absorbed and the rice is fragrant.

• 8

  Slice the cooked chicken and serve it alongside the jollof rice and caramelized plantains.