Chicken and plantain clinic-day lunch box

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 4 pieces chicken thighs or drumsticks, skin removed
• 2 medium unripe or just-ripe plantain, washed and peeled
• 2 medium carrots, washed, peeled and grated
• 150 g cabbage, washed and shredded
• 1 small onion, peeled and sliced
• 1 fresh pepper, washed and chopped, to taste
• 1 tbsp groundnut oil
• 1 lime, juice only
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Season the chicken lightly with onion, pepper and salt, and simmer in a covered pan with a little water for 20–25 minutes until cooked right through with no pink meat and clear juices.
2. 2Step 2. Meanwhile boil the peeled plantain in water for 12–15 minutes until tender, then drain.
3. 3Step 3. Toss the washed grated carrot and shredded cabbage with the lime juice and oil.
4. 4Step 4. Cool the chicken and plantain quickly — spread out rather than in a deep pot — then pack into clean containers with the salad separate.
5. 5Step 5. Chill and carry in a cool bag with a frozen water sachet; eat the same day.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.