Coconut Plantains with Chimichurri - The Acne Nutritionist Maria Marlowe
Coconut plantains pan-fried in unrefined coconut oil with a herb-heavy chimichurri sauce. A healthy side dish alternative to traditional fried plantains.
Ingredients
- 2 green plantains (peeled and sliced into 1/4 inch rounds)
- 2 Tbsp. coconut oil (unrefined) (unrefined)
- 1/2 cup flat-leaf parsley (minced)
- 1/2 cup cilantro (minced)
- 2-3 cloves garlic (minced)
- 1 Tbsp. apple cider vinegar
- 2 tsp. dried oregano (dried)
- 4 Tbsp. extra-virgin olive oil
- 1/4 tsp. unrefined salt (real, pink, or Celtic salt)
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