Ingredients
Scale
- 1 pastured chicken breast (or thigh)
- 1 medium green plantain, sliced
- 1 bunch of asparagus
- 2 cups fresh arugula
- 3–4 tbsp coconut oil or avocado oil
- 1–2 tsp salt
- 2 serving avocado cilantro lime sauce
Instructions
- Preheat your oven to 375 F
- Add the chicken breast to a sheet of parchment paper with 1 tbsp of coconut oil and salt
- Bake in the oven for 30-35 minutes or until internal temperature reaches 165 F
- While the chicken is cooking, add the asparagus to an other baking sheet lined with parchment paper and seasoned with salt and coconut oil
- Cook for 20-25 minutes or until crispy
- During the last 10 minutes or so, heat a pan with coconut oil and add the green plantain slices
- Cook until the slices become softer and browned
- Remove from the heat and smash them down with the bottom of a glass cup, flattening them
- Add back to the oil, adding more if needed and finish crisping
- After all of the components are cooked, serve over a bed of fresh arugula and top with avocado cilantro lime sauce
- Serve immediately or use freezing instructions listed above
Nutrition
- Serving Size: 2