As I promised.
2 green plantains
1 chicken breast
1/4 cup BBQ sauce
1 cup Cole slaw mix
1 cup coconut oil
1/2 cup Olive oil
1 tablespoon apple cider vinegar
1/2 an apple
Preheat oven to 350F.
Use 3 tablespoons of BBQ sauce to coat chicken breast and bake.
Heat coconut oil in skillet. Cut off end of plantain, slice peel and pull off peel. Cut into 3 sections. And fry until light Brown on all sides. Remove from pan and mash each plantain flat with something flat and solid like a cast iron skillet, clean flat rock, or if you happen to own a tostonas maker. Re fry until crisp. Place on paper towel to remove access oil and sprinkle with sea salt.
Boil egg in water for 45 seconds to kill bacteria then crack into blender and whip for about 1 minute, slowly add olive oil. Add 1 tablespoon apple cider vinegar and 1/2 an apple. Season with salt. Pour over coleslaw cabbage mix.
Slice chicken breast. Slice avocado.
Build in this order.
Plantain, chicken, coleslaw, avocado and drizzle with leftover BBQ sauce!
Hope you enjoy! Absolutely delicious!