NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup parboiled long-grain rice

0.5 medium ripe plantain

0.25 cup red bell pepper

0.25 cup red onion

2 tbsp tomato paste

0.5 cup chicken bone broth

1 tsp avocado oil

0.25 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp curry powder

0.13 tsp scotch bonnet pepper

PREPARATION

• 1

  Season the chicken breast evenly with half of the sea salt, black pepper, and garlic powder.

• 2

  Place the red bell pepper, red onion, and scotch bonnet pepper in a blender and pulse until smooth.

• 3

  Heat avocado oil in a small pot over medium heat; add the tomato paste and sauté for 2 minutes while stirring constantly.

• 4

  Pour the blended pepper and onion mixture into the pot and cook for 5 minutes until the sauce has slightly thickened.

• 5

  Rinse the parboiled rice under cold water until the water runs clear, then add it to the pot.

• 6

  Stir in the chicken bone broth, smoked paprika, thyme, curry powder, and the remaining salt and pepper.

• 7

  Cover the pot with a tight-fitting lid and simmer on low heat for 20 minutes until the rice is tender and all liquid is absorbed.

• 8

  While the rice simmers, grill the chicken breast in a non-stick pan over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 9

  Peel the ripe plantain, slice into diagonal rounds, and air-fry at 375°F for 10 minutes, flipping halfway through, until golden brown.

• 10

  Slice the grilled chicken and serve it over the Jollof rice with the air-fried plantains on the side.