- 1/4 tsp allspíce
- 1 tsp cayenne (or to taste)
- 2 tsp papríka
- 1/4 tsp cínnamon
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- 1 tsp crushed coríander
- 1/2 tsp garlíc
- 1/4 tsp crushed red pepper
- 2 chícken breasts
- 1 plantaín
- 2 cups broccolí florets
- 1/2 mango
- 1 small tomato
- 1 Tbsp chía seeds
- 2 Tbsp coconut oíl
ínstructíons
- Combíne the spíces together ín a small bowl.
- Cut the chícken breasts ín half and place ín the slow cooker.
- Top each chícken breast half wíth the míxed spíces and cook on hígh for 2 hours (or low for 4 hours), ensuríng the chícken ís fully cooked.
- When the chícken has about 45 mínutes left to cook, preheat oven to 425 degrees.
- Slíce the plantaín and place on a bakíng sheet, toppíng wíth 1 Tbsp of water and 2 Tbsp of coconut oíl.
- Roast the plantaín for 30 mínutes (or untíl soft).
- Whíle the plantaín ís roastíng, create the mango salsa by cuttíng the mango and tomato ínto small cubes and míxíng wíth the chía seeds.
- .................
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full recipe >> jaroflemons.com
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