“In American Samoa, we eat taro and breadfruit as our starch. We eat it with coconut cream and other food. My recipe has taro and breadfruit, two local foods found in the Pacific. We also have lots of coconut trees and coconut cream. It tastes great together.”
– Amelie Chen, Age 9, the 2016 Healthy Lunchtime Challenge winner from American Samoa
Makes 2 Servings
For the Garlic Chicken:
- 1 skinless boneless chicken breast, halved
- 1 tablespoon minced garlic
- ¼ teaspoon sugar
For the Breadfruit and Taro:
- 6 ounces taro (you can substitute with parsnip or sweet potato)
- 5 ounces breadfruit (you can used canned or substitute with plantains)
- 6 ounces broccoli
- ¼ cup lite coconut cream
- 2 tablespoons water
- 1 tomato, quartered
- Salt and freshly ground black pepper
- To make the Garlic Chicken: In a small bowl, combine the chicken, garlic, sugar, and salt to taste, and marinate for ½ hour in the refrigerator. In a medium nonstick pan, cook the chicken breast on medium heat for 3 minutes on each side or until golden brown.
- To make the Breadfruit and Taro: In a large stockpot, fill with water, taro, and breadfruit and bring to a boil over high heat. Boil for 6 minutes, add the broccoli, and boil another 4 minutes. Drain the water from the pot, moving the broccoli to a plate, but leaving the taro and breadfruit in the pot. Add in the coconut cream, water, tomato, salt, and pepper to taste, and stir. Cook 2 minutes more.
- To Assemble: Divide all of the food onto two plates. Pour any leftover coconut cream sauce onto taro and breadfruit and serve.
363 calories 6g fat 44g carbohydrates 35g protein