1 lb Boneless Skinless Chicken Breast, cut into strips
1 Egg, Beaten
2 Cups of Baked Plantain Chips (I got mine from Trader Joe's)
¼ Teaspoon Cumin
Dash of Chili Powder
Salt & Pepper to Taste
Avocado Cream:
1 Avocado
½ Cup Chopped Cilantro
2 Tablespoons Low-Fat Plain Greek Yogurt
¼ Cup Pistachios
Juice of 1 Lime
3 Tablespoons Avocado Oil or Olive Oil
¼ Teaspoon Garlic Powder
Salt and Pepper to Taste
Instructions
Preheat oven to 350F and prepare a baking sheet with parchment paper.
In a food processor, or large plastic bag crush the plantain chips until they are a coarse meal. Season with salt, pepper, chili powder and cumin.
Dip each piece of chicken into the egg, then coat with the plantain mixture. Place on baking sheet.
Bake for ~20 minutes, flipping halfway through.
While the chicken is baking, combine all avocado cream ingredients in a blender or food processor and combine until smooth. Can be used as a dipping sauce, or drizzle over the chicken.
Serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/plantain-crusted-chicken-with-avocado-cream/