Protein Swap | South American-Style Chicken Thighs
with Salada Criolla & Spicy Chimichurri Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
Set your GPS for South America. To get you on your way, a bright salsa criolla-inspired salad tosses bright veggies with pre-sliced red onions marinated in lime juice. And spicy green chimichurri sauce takes roasted baby potatoes in the same direction.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Baby potatoes
- 50g Sliced red onions
- 2 Cucumbers
- 30ml Chimichurri
- 140g Multicoloured cherry tomatoes
- 30ml Lime juice
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
20 g
Saturated Fat
3 g
Sodium
280 mg
Total Carb
45 g
Sugars
7 g
Protein
39 g
Fibre
6 g
Preparation
Marinate the onions
- Preheat the oven to 450°F.
- In a small bowl, combine the onions, lime juice and a pinch of salt.
Roast the potatoes
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, tossing with the chimichurri halfway, 20 to 25 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the salad
- Meanwhile, halve the tomatoes.
- Halve the cucumbers lengthwise; slice crosswise.
- To the bowl of onions, add the tomatoes, cucumbers, a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the potatoes, chicken and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
