clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken, Asparagus & Plantain Breakfast Balance Bowl (AIP, Paleo, Whole 30)


  • 1 pastured chicken breast (or thigh)
  • 1 medium green plantain, sliced
  • 1 bunch of asparagus
  • 2 cups fresh arugula
  • 34 tbsp coconut oil or avocado oil
  • 12 tsp salt
  • 2 serving avocado cilantro lime sauce


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


  • Serving Size: 2