Jerk chicken with mango, avocado salsa and plantains

Salsa

1 mango, diced

1jalapeño, diced, for less heat remove the seeds

1 avocado, diced 

a handful of chopped cilantro

zest and juice of 1 lime

salt to taste

Chicken

1 lb diced chicken

2 TBSP chili powder

1/2 tsp cumin

1 tsp coriander

1 tsp garlic powder

1/2 tsp onion powder

1 tsp paprika

1/4 tsp red chili flakes

1 diced red or yellow pepper

1/4 cup broth

1 Tbsp coconut oil

Plantains

2 ripe plantains peeled and sliced on diagonal

Instructions

Preheat oven to 400

Mix all ingredients for the salsa and set aside in the fridge.

Place plantains on a parchment lined baking sheet and sprinkle a bit of cinnamon and crushed red pepper on them.  Drizzle with a bit of coconut oil.  After about 10 minutes check to see that they are brown on the bottom and flip.  Mine took about 18 minutes total.

While plantains are cooking heat a large skillet over med heat and add the TBSP of coconut oil.   Add your diced peppers then add your chicken and sprinkle all of the mixed spices over the top.  Its a lot of spice mixture but makes a good sauce.  When chicken is done add the broth and cook down till thick.  

Super easy!! To plate, put a few plantains around the outside of the plate and pile the chicken mixture in the middle, then top with some of the mango, avocado salsa.  Enjoy!