Chili lime crispy plantain crusted chicken is the Caribbean take on “breaded chicken”. Gluten-free, paleo, and Whole 30 approved, you’ll have a healthy flavorful dinner recipe for everyone to enjoy!
After I made that cassava crusted chicken, how could I possibly leave out plantain crusted chicken? I couldn’t! I’m pretty sure it was the week after that I loaded up on plantain chips and make this recipe! With such delicious results from the cassava chips, I had no doubt this would be a winner, winner, chicken dinner as well!
Since I lump yucca (cassava), plantains, and potatoes into the same starch/carb family, when I think of one, I think of the others. I mean, my starch/carb component to dinner is usually one of those 3. They satisfy me and I just love them…a lot! For the most part, most of my dinners are paleo; I “grain it out” earlier in the day, like at breakfast! By the end of the day, all I’m craving is one of those grain-free goodies!
So isn’t life just even better when we can have one of these 3 food-gods TWICE in one meal? Yes! Plantain crusted chicken + plantains? Can I even handle it? Haha, just give me a bowl of ketchup and I’m in heaven! However, you’re using store-bought crunchy plantain chips for the crust and then (if you want) a whole fresh plantain for the baked fries. So you can pretend they’re two different things if you scared you’re going to be overdosing on plantains 😉
And let’s celebrate the glory of the plantain by bringing in all the flavors from it’s home region of the Caribbean! Bring on the chili and lime! Spicy, zesty, buttery plantains all baked to perfection on a humble chicken breast. So good and no slow cooker required 😉
Chili Lime Plantain Crusted Chicken
- Preheat the oven to 350ºF.
- Crush the plantain chips in a plastic bag, pour out onto a plate and set aside.
- In a large bowl, combine the chili paste, spices, and lime. Mix together.
- Take each chicken breast and coat in the chili mixture, then roll in the crushed plantain chips. Repeat for each breast and set in a greased baking dish.
- Pour the leftover crushed plantain chips over the top of the chicken in the baking dish and bake in the oven for 30-35 minutes until thoroughly cooked.
- Serve with a squirt of lime juice over top.
There you go! An easy, crunchy, delicious, plantain crusted chicken dinner! I do urge you to serve it up with a side of baked (or grilled) plantain chips! But if you’re feeling yucca or sweet potato, that’s okay too, I know it’s a hard decision 😉 Next time I guess I need to combine all three in one dish!
So tell me:
+ Plantains, yucca, or potato? (I know it’s unfair…I can’t pick either!)
+ How many of your meals end up being grain-free (intentionally or not)? Just dinner! (Unless it’s not)
———————————————-Stay connected: Facebook: Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell