NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium yellow plantain

0.25 tsp ground cinnamon

1 cup callaloo

0.25 cup red onion

2 tbsp apple cider vinegar

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a small bowl, combine the thinly sliced red onion and apple cider vinegar; set aside to quick-pickle while you prepare the rest of the meal.

• 3

  Pat the chicken breast dry with a paper towel and rub with 1 teaspoon of olive oil, garlic powder, dried thyme, half of the sea salt, and half of the black pepper.

• 4

  Peel the plantain and slice it into 1/2-inch thick rounds, then toss them in a small bowl with the ground cinnamon until evenly coated.

• 5

  Place the seasoned chicken breast and the cinnamon plantain rounds on the prepared baking sheet in a single layer.

• 6

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the plantains are tender and caramelized.

• 7

  While the chicken roasts, heat the remaining 1 teaspoon of olive oil in a skillet over medium heat. Add the chopped callaloo with the remaining salt and pepper, sautéing for 3 to 5 minutes until wilted and vibrant.

• 8

  Plate the sautéed callaloo as a base, top with the sliced chicken breast and cinnamon plantains, and garnish with the drained pickled red onions.