Name: Cinnamon Plantain Chicken with Callaloo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Plantain; 0.5 tsp Ground cinnamon; 1.5 cup Callaloo; 0.25 cup Red onion; 2 tbsp Apple cider vinegar; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tbsp Olive oil; 0.5 tsp Black pepper; 0.25 cup Water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cinnamon Plantain Chicken with Callaloo

Pan-seared chicken breast and baked cinnamon plantains served with tender steamed callaloo and bright pickled onions for a vibrant, aromatic tropical bowl.

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NUTRITION

Protein

47.4g

Fat

20.0g

Carbs

40.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Plantain

0.5 tsp Ground cinnamon

1.5 cup Callaloo

0.25 cup Red onion

2 tbsp Apple cider vinegar

1 tsp Garlic powder

1 tsp Onion powder

1 tbsp Olive oil

0.5 tsp Black pepper

0.25 cup Water

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PREPARATION

1
Thinly slice the red onion and submerge in apple cider vinegar for 15 minutes to create quick pickled onions.
2
Preheat oven to 400°F and toss sliced plantains with 1 tsp of olive oil and 0.25 tsp cinnamon, then bake for 15 minutes until tender.
3
Season chicken breast with garlic powder, onion powder, black pepper, and the remaining cinnamon.
4
Heat the remaining olive oil in a skillet over medium-high heat and cook chicken for 6 minutes per side until golden and cooked through.
5
In the same skillet, add the callaloo and water, covering with a lid to steam for 3 minutes until the greens are wilted.
6
Plate the chicken with the baked plantains and callaloo, then garnish with the drained pickled onions.