
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
Ingredients
|
![]() |
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
Recipe Notes
Nutritional Info Per Serving: Cal: 841 | Carb: 113.8g | Pro: 71.7g | Fat: 14.3g
Share this Recipe