colombian

Plantain and Chicken Tamal Style Parcels

Name: Plantain and Chicken Tamal Style Parcels
Yield: 1 serving
Cuisine: colombian
Ingredients: 212 g green plantain, peeled; 98 g cooked chicken thigh, shredded; 65 g carrot, small dice; 65 g green peas (frozen); 15 g vegetable oil; 12 g lime juice; 1 g ground cumin; 3 g garlic, minced; 1 g salt

This simmered dish pairs green plantain, peeled with cooked chicken thigh, shredded, carrot, small dice and green peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

90 g Carbohydrates

21 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

212g green plantain, peeled 307 kcal
98g cooked chicken thigh, shredded 119 kcal
65g carrot, small dice 27 kcal
65g green peas (frozen) 53 kcal
15g vegetable oil 133 kcal
12g lime juice 4 kcal
0.61 tsp (1g) ground cumin 4 kcal
3g garlic, minced 4 kcal
0.61 tsp (1g) salt 0 kcal

Cooking instructions

green plantainvegetable oilground cuminsalt
Grate the green plantain on the large holes of a grater. Toss with salt, cumin, and half the oil.
green plantain
Lay out two large pieces of aluminum foil (or parchment plus foil). Divide the grated plantain between them, spreading into rectangles.
cooked chicken thighcarrotgreen peas (frozen)vegetable oil
Top each with shredded chicken, diced carrot, and peas. Drizzle remaining oil over the filling.
green plantainlime juice
Fold into sealed parcels. Steam over simmering water 22-25 minutes until the plantain is tender and set. Rest 2 minutes, open carefully, and serve with lime wedges.