This recipe can be great on it's own! If you want to add a side this rice and beans pairs perfectly with the flavors while adding a great source of protein and fiber to the meal.

Ingredients


Oil - 3 Tablespoons light olive oil, avocado, sesame, or canola oil, divided Plantains - 2 ripe plantains (swap out for medium sweet potatoes) Limes - 1 medium Garlic - 2 cloves Cumin - 1 teaspoon Paprika - 1 teaspoons Salt - 1 teaspoon Chicken - 1 lb, thighs Jalapeños - 1-2 medium Cilantro - ½ bunch, fresh (sub for parsley if you prefer) Garlic - 1 clove Oil - 2 Tablespoons light olive oil, avocado, sesame, or canola oil Lime - 1 medium Yogurt - 2 Tablespoons, fat-free Greek, Plain Cumin - ¼ teaspoon Salt - 1 pinch Pepper - 1 pinch Greens - 2 cups, Romaine lettuce, spinach, kale, collard greens, chopped Assorted_vegetables - 2 cups, cucumbers, tomatoes, red onion, bell peppers, chopped Avocado - 1 medium, chopped

Instructions

Step 1
Preheat the oven to 425°F.
Step 2
For the plantains: Peel the plantains and cut into ½ inch slices on an angle (about 10-12 per plantain). Add to a sheet pan and drizzle with 2 tablespoons of oil. Bake for 15 minutes or until soft.
Step 3
Marinate: While the plantains are cooking, marinate the chicken. Squeeze the limes into a bowl. Mince the garlic and add to the bowl. Add 1 tablespoon of oil, the cumin, and paprika. Add the chicken, stir to coat, and let it sit at room temperature for 8-10 minutes
Step 4
Once the plantains have cooked for 15 minutes, remove from the oven, and flip each piece over, moving them all to one side of the sheet pan. Add the chicken to the tray and bake for another 15-20 minutes.
Step 5
Sauce: While the chicken and plantains bake, make the sauce by first squeezing the lime into a blender. Then add the jalapenos (seeds or no seeds), cilantro, garlic, oil, greek yogurt, cumin, salt and pepper into a blender and blend until smooth.
Step 6
Once the chicken is cooked through, remove from the oven and salt the entire tray. Serve with Aji Verde sauce and chopped chopped lettuce, tomatoes, cucumber, and avocado.

Notes

Nutrition Information