Ingredients
- 1⁄2 lb boneless, skinless chicken breasts 31⁄2 Tbsp avocado oil, divided
- 4 slices nitrite-free bacon, chopped
- 1 large green plantain, peeled and sliced 1 large egg
- 1⁄2 Tbsp raw honey
- 1⁄2 tsp baking powder
- 1⁄4 tsp salt
- 1 Tbsp chopped fresh cilantro (optional)
- Pure maple syrup
For Salad:
- 11⁄2 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 tsp raw honey
- 1⁄2 tsp Dijon mustard
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
- 1 (5-oz) pkg arugula
Instructions
- Preheat grill or grill pan to medium-high heat.
- Pound chicken to 1⁄2-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Rub chicken with 1⁄2 Tbsp oil; sprinkle lightly with salt and pepper.
- Grill, covered, 6 minutes per side or until done; thinly slice.
- Meanwhile, cook bacon in a skillet over medium heat until crisp; drain.
- Process plantain, egg, 3 Tbsp oil, honey, baking powder, and salt in a blender or food processor until smooth, scraping sides as needed.
- Heat waffle iron according to manufacturer’s instructions; coat with coconut oil cooking spray. Pour about 3⁄4 cup batter for each waffle onto waffle iron, and cook according to manufacturer’s directions. Top each waffle with chicken and bacon; sprinkle with cilantro, if desired. Drizzle with desired amount of syrup.
For Salad:
- Whisk together oil, vinegar, honey, mustard, salt, and pepper in a bowl; add arugula just before serving. Toss.
