Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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