Name: Turmeric Glazed chicken w/Vege-Chicken Breast Rolls
Yield: 7
Ingredients: 7 Plantain; 2 Kg Chicken Breast; 4 Bell Pepper; 2 Red Onion; 3 Tbsp Turmeric; 200 g Trimmed Fine Beans ((Or Asparagus)); 3.5 Avocado; 0.5 Cup Honey; 1 Tsp Sea Salt & Pepper; 1 Tsp Cayenne pepper

Turmeric Glazed chicken w/Vege-Chicken Breast Rolls

Servings

Ingredients

7 Plantain
2 Kg Chicken Breast
4 Bell Pepper
2 Red Onion
3 Tbsp Turmeric
200 g Trimmed Fine Beans (Or Asparagus)
3.5 Avocado
0.5 Cup Honey
1 Tsp Sea Salt & Pepper
1 Tsp Cayenne pepper

Servings

Ingredients

7 Plantain
2 Kg Chicken Breast
4 Bell Pepper
2 Red Onion
3 Tbsp Turmeric
200 g Trimmed Fine Beans (Or Asparagus)
3.5 Avocado
0.5 Cup Honey
1 Tsp Sea Salt & Pepper
1 Tsp Cayenne pepper

Instructions

Set Oven to 180°C
Mix turmeric and honey in bowl to form glaze sauce
Either dip in or use brush to glaze plantain with sauce
Place plantain in oven for 15-20mins (till cooked/sturdy)
Use tenderiser, flatten chicken breasts and season with sea salt, smoked paprika and oregano
Wrap trimmed beans/asparagus sticks with tenderised chicken and place in oven for 20 mins (till chicken attains light brown colour)
Mash avocado with sea salt, pepper, onion, cayenne pepper and garlic to make guacamole base
When plantain is ready and out of the oven, slice into circular bits
Remove chicken from oven and serve accordingly