Products Used in this Recipe

Ripe Plantain Slices with Roasted Chicken & a Kale Tomato Salad

6 Servings
Total Time 35 minutes


For the Ripe Plantain Slices

For the Oven Baked Chicken Leg

  • 1 tablespoon Olive Oil
  • ½ teaspoon Paprika
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Kosher Salt
  • 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


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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