Paleo Nigerian Breakfast Suya Bowl

Ingredients

• 2 large ripe plantains
• 4 large free-range eggs
• 1 medium onion, finely chopped
• 2 large tomatoes, chopped
• 1 bell pepper, chopped
• 2 cups mixed leafy greens (e.g., spinach, kale)
• 8 oz chicken breast, cut into bite-sized pieces
• 1/4 cup roasted ground peanuts
• 2 tablespoons Suya spice mix (see recipe below) Salt and black pepper, to taste Olive oil or coconut oil, for frying

Instructions

1. 1

   a. In a large bowl, whisk together the Suya spice mix with 1/4 cup of olive or coconut oil until well combined. Add the chicken pieces and toss until evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight. b. Heat a non-stick pan over medium heat. Add the plantains and fry until golden brown on all sides, turning occasionally. Once cooked, set aside to cool slightly before slicing into bite-sized pieces. c. In another non-stick pan, heat 1 tablespoon of oil and add the chopped onion. Cook until softened and translucent, then add the tomatoes and bell pepper. Cook for an additional 5 minutes, or until vegetables are tender. d. In a third non-stick pan, fry the eggs to your desired preference. Season with salt and black pepper before setting aside. e. Heat another tablespoon of oil in a large pan and sauté the marinated chicken pieces until fully cooked through and golden brown. Season with additional Suya spice mix if needed. f. Assemble the Suya Bowl by dividing the mixed leafy greens among two bowls, then topping with the sautéed vegetables, cooked plantains, fried eggs, and cooked chicken pieces. Sprinkle roasted ground peanuts over the top for added crunch.