NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Black beans

0.5 cup Plantain

1 cup Baby spinach

0.25 cup Plain Greek yogurt

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Olive oil

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the plantain and slice it into half-inch rounds, then toss them in a bowl with olive oil and a pinch of sea salt.

• 3

  Spread the plantain rounds in a single layer on the baking sheet and roast for 18 minutes until they are caramelized and golden.

• 4

  Season the chicken breast with garlic powder, sea salt, and black pepper, then grill over medium heat until the internal temperature reaches 165°F.

• 5

  Allow the chicken to rest for five minutes before shredding it into bite-sized pieces using two forks.

• 6

  Rinse the black beans thoroughly and warm them in a small skillet over low heat with a splash of water to keep them moist.

• 7

  Whisk the plain Greek yogurt and lime juice together in a small ramekin until the mixture is smooth and pourable.

• 8

  Build your bowl by layering fresh baby spinach at the bottom, followed by the shredded chicken, warm black beans, and roasted plantains.

• 9

  Finish the dish by drizzling the zesty lime crema over the top for a bright burst of flavor.