Cooking Instructions
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Step 1
Peel and cut peeled
Cassava (225 g)
in half lengthwise and then cut into half inch cubes. Set aside.
Step 2
Fill a medium saucepan with water and add the yuca. Over medium high heat, bring to a boil.
Step 3
Cook for 25 minutes.
Step 4
Drain the yuca into a colander and transfer to a medium bowl. Refrigerate until after the chicken is cooked.
Step 5
Preheat oven to 400 degrees F (200 degrees C).
Step 6
Cut the
Avocado (1)
in half. Remove the pit, scoop out the flesh, and place into a medium bowl.
Step 7
Juice the
Lime (1/2)
directly into the bowl with the avocado.
Step 8
Mince the
Garlic (1 clove)
and
Shallot (1)
, and add to the avocado mixture.
Step 9
Cut the
Lemon (1)
into six wedges and set aside.
Step 10
Remove the
Fresh Basil (9 g)
from the stems and discard stems. Set aside for garnish.
Step 11
Pat the
Skinless Chicken Breasts (2)
dry with paper towels.
Step 12
Sprinkle the
Granulated Onion (2 g)
,
Ground Turmeric (as needed)
,
Salt (6 g)
, and
Ground Black Pepper (2 g)
onto both sides of the chicken.
Step 13
Add the
Chicken Base (1 pckg)
to water (1 cup) in a small bowl. Stir to combine.
Step 14
Heat the
Coconut Oil (30 mL)
in a medium, oven proof saute pan over medium high heat.
Step 15
Once the oil is hot, add the chicken to the pan and brown on both sides, about three minutes each.
Step 16
Remove the pan from the heat and squeeze the lemon wedges over the chicken. Add the rinds to the chicken in the pan.
Step 17
Place
Fresh Rosemary (9 g)
sprigs around the chicken, and pour chicken broth all over the ingredients.
Step 18
Place the pan into the oven and bake for 25 minutes, or until the chicken juices run clear when sliced.
Step 19
In a medium saute over medium high heat, and cook the
Bacon (2 slices)
until crispy, about two minutes on each side.
Step 20
Remove the bacon from the pan and place on paper towels. Once cool, crumble into the bowl with the avocado mixture.
Step 21
Add the
Pink Himalayan Sea Salt (6 g)
,
Sriracha (7 g)
, and
Ground Black Pepper (2 g)
.
Step 22
Add the cold yuca, and stir until everything is evenly coated.
Step 23
Add a scoop of the no-tato salad in the center of two plates. Lay the chicken breast on top of the salad. Garnish with basil leaves.
