Products Used in this Recipe

Ripe Plantain Slices (Baked)

Ripe Plantain Slices with Roasted Chicken & a Kale Tomato Salad

Servings

Total Time 35

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Ingredients

For the Ripe Plantain Slices

18 BIG BANANA Ripe Plantain Slices

For the Oven Baked Chicken Leg

1 tablespoon Olive Oil
½ teaspoon Paprika
¼ teaspoon Garlic Powder
¼ teaspoon Kosher Salt
⅛ teaspoon Black Pepper
6 Chicken Leg Drumsticks patted dry with a paper towel

For the Kale Salad

3 cups packed baby kale
18 grape tomatoes cut in half
Italian dressing

For the Italian Dressing

3 tablespoons lemon juice
1 tablespoon + 1 teaspoon olive oil
1 tablespoon + 1 teaspoon red wine vinegar
1 tablespoon Italian seasoning
red pepper flakes to taste
salt and pepper to taste

Preparation

For the Ripe Plantain Slices

Preheat oven to 375°F
Arrange Plantain Slices on a baking sheet in a single layer.
Bake to a light golden brown, about 12-15 minutes
Hold warm.

For the Oven Baked Chicken Leg

Preheat oven to 400°F.
Pat chicken legs completely dry with a paper towel.
In a mixing bowl combine the remaining ingredients add the chicken and toss until they are well-coated.
Place chicken legs on an oil-sprayed baking sheet with space between each leg.
Bake for 35-45 minutes; carefully remove the chicken from the oven and insert a meat thermometer into the center of a leg, alongside the bone; chicken is ready when the thermometer reads 165°F.
If needed, continue baking in 5 minutes intervals to reach the minimum temperature.
Serve with the BIG BANANA Ripe Plantain Slices, kale tomato salad and a fruit.

For the Kale Salad

Make the dressing by putting all the ingredients into a small jar and mix well.
Set aside.
Roughly chop the kale and add to a large mixing bowl. Add dressing and mix well.
Add the grape tomatoes and gently toss to cover with dress.
Serve

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