Spicy Peruvian Roasted Chicken
with Black Bean Sauté & Chimichurri
Cooking time
25 minutes
Servings
2/4
Calories
680 /serving
This filling meal checks all the boxes—except the carb box! Wink to a Portuguese standard with hot seasonings on the chicken, plus plentiful veg and protein from roasted green beans and garlicky sautéed frijoles and cabbage. Cap it off with classic chimichurri.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 200g Green beans (or string peas)
- 1 Onion (or shallot)
- 150g Shredded cabbage
- 🌶️ 30ml Chimichurri
- 15g Minced roasted garlic
- 398ml Black beans (canned)
- 🌶️ 8g 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:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
1 or 2 tbsp Butter
Total Fat
27 g
Saturated Fat
7 g
Sodium
910 mg
Total Carb
55 g
Sugars
9 g
Protein
49 g
Fibre
21 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; rub with ¾ of the spices, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and roast, 15 to 17 min., until partially cooked.
Mise en place
- Meanwhile, remove the stem ends of the green beans. In a medium bowl, toss with a drizzle of oil and S&P.
- Halve, peel and thinly slice the onion.
- Drain and rinse the black beans.
Roast the green beans & finish the chicken
- When the chicken is partially cooked, flip and add the green beans and ½ the garlic.
- Roast, 5 to 8 min., until the chicken* is cooked through and the green beans are crisp-tender.
Sauté the vegetables
- Meanwhile, in a medium pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the onion and sauté, 1 to 2 min., until fragrant.
- Add the cabbage and sauté, 3 to 4 min., until beginning to brown.
- Add the black beans, 2 tbsp water (double for 4 portions), the remaining spices and garlic, and S&P.
- Cook, stirring occasionally, 2 to 3 min., until tender and slightly reduced.
Plate your dish
- Divide the vegetables between your plates.
- Top with the chicken and green beans.
- Drizzle the chicken with the chimichurri. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
