Honey-Baked Chicken with Hoi Sin Plantain and Wilted Garlic Stems

Golden-brown roasted chicken served with cinnamon-dusted plantain, wilted garlic stems, hosing sauce, and a sweet honey glaze finish.

Chicken Quick Main Course High Protein Fusion

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

42.2g

per serving

84.4 g total

Fat

21.4g

per serving

42.8 g total

Protein

57.8g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

42.5

Hoisin Sauce

from a jar

Dairy

Butter

divided into halves

Fruits

piece

Plantain

peeled and sliced lengthways

Meat

piece

Chicken Breast

skinless, boneless

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

Cinnamon

ground

OilsFats

Olive Oil

Other

Honey

Vegetables

110

Wild Garlic Stem

blanched for 15 seconds then refreshed

Method

Heat olive oil and 14g of butter in an oven-proof frying pan until hot.

Fry the chicken until golden-brown on both sides.

Roast in the oven for 10 to 12 minutes until cooked and rest for five minutes.

Preheat the oven to 200°C.

Season chicken breasts with salt and pepper.

Heat the remaining 14g of butter in a second frying pan.

Fry the cinnamon-dusted plantain for 2 minutes per side until tender.

Place garlic stems and plantain on plates and drizzle with hoi sin sauce.

Diagonal-slice the chicken, place over plantain, and drizzle with honey.