Spicy Pollo a la Brasa
with Warm Tomatillo & Black Bean Salsa
Cooking time
25 minutes
Servings
2/4
Calories
580 /serving
We don’t usually look to salsa for a protein fix, but this one is flexing its garlic-sautéed black beans. They’re tossed with tangy green tomatillos, along with lime and cilantro, for taste bud workout. The real slow-carb heavyweight: chicken roasted in hot and punchy Peruvian spices.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lime
- 14g Cilantro
- 1 Garlic clove
- 225g Tomatillos
- 540ml 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: Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
14 g
Saturated Fat
2 g
Sodium
710 mg
Total Carb
59 g
Sugars
6 g
Protein
57 g
Fibre
23 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Pat the chicken* dry; rub with a drizzle of oil, the spices (use ½ or ¼ for medium spicy) and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through.
Mise en place
- Meanwhile, remove the husks from the tomatillos; medium-dice.
- Roughly chop the cilantro leaves and stems.
- Roughly chop the garlic.
- Halve the lime; juice ½ and quarter the remaining ½.
- Drain and rinse the black beans.
Sauté the black beans
- In a large pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans and 1 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until warmed through.
Make the salsa
- In a large bowl, combine the black beans, tomatillos, cilantro, lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the salsa between your plates.
- Top with the chicken (slice beforehand if desired).
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
