Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit) and thinly slice 2 ripe but firm plantains and 600 grams of boneless, skinless chicken breast into 1.5 cm thick pieces.

2. 2

   In a large mixing bowl, toss the sliced chicken and plantains with 15 ml of vegetable oil, 5 grams of salt, and 2 grams of black pepper until evenly coated.

3. 3

   Spread the seasoned chicken and plantains in a single layer on a large baking sheet lined with parchment paper and roast for 20 minutes in the preheated oven.

4. 4

   While the chicken and plantains are roasting, finely chop 1 medium onion and mince 2 cloves of garlic.

5. 5

   In a small bowl, combine 100 ml of sour cream, 15 grams of sweet paprika, the chopped onion, and minced garlic, stirring well to create a smooth glaze.

6. 6

   Remove the baking sheet from the oven, evenly pour the sour cream glaze over the roasted chicken and plantains, and return to the oven for an additional 15-20 minutes, or until the chicken is cooked through and the plantains are tender and lightly caramelized.

7. 7

   Garnish the roasted chicken and plantains with 5 grams of freshly chopped dill just before serving immediately.