Protein Upgrade | Peruvian ORGANIC Chicken with Spicy Ají Verde
Garlic-Sautéed Veggies
Cooking time
20 minutes
Servings
2/4
Calories
350 /serving
Ají ají ají! Get your feelgood fiesta going with ají verde, a Peruvian sauce you’re making with jalapeño, lime, sour cream and cilantro. It’s a perfect complement to seared spiced organic chicken, alongside sweet pepper and wilted greens for keto colour.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Sweet pepper
- 15ml Minced garlic
- 1 Jalapeño pepper
- 14g Cilantro
- 90g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 1 Lime
- 86ml Sour cream
- 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Milk • Mustard
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
19 g
Sugars
8 g
Protein
33 g
Fibre
5 g
Preparation
Cook the chicken
- Pat the chicken dry; season with ⅔ of the spices and S&P.
- In a medium 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.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Finely chop the cilantro leaves and stems.
- Halve and core the **jalapeño **lengthwise; finely chop.
Sauté the vegetables
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper and sauté, 3 to 4 min., until softened.
- Add the spinach and ⅔ of the garlic.
- Sauté, 1 to 2 min., until wilted; season with the remaining spices and S&P.
Make the ají verde sauce
- In a small bowl, combine the sour cream, lime juice, jalapeño (add ½ for medium spicy), ½ the cilantro, the remaining garlic and S&P.
Plate your dish
- Divide the ají verde sauce between your plates and spread out in a circular motion.
- Top with the vegetables and chicken.
- Garnish with the lime wedges and remaining cilantro. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
