Peruvian-Style Chicken
with Potato Coins and Cilantro-Jalapeño Sauce
Tonight, everyday chicken breasts get a flavourful makeover! Garlic puree and aromatic spices make a bold rub for tender, roasted chicken. Dunk it into the bright cilantro-jalapeño sauce, inspired by Peruvian 'Aji Verde', for a taste explosion!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
460 g
Russet Potato
7 g
Cilantro
1 unit
Jalapeño
1 tbsp
Garlic Puree
1 tbsp
Paprika-Cumin-Garlic Blend
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 unit
Lime
56 g
Spring Mix
2 unit
Green Onion
Not included in your delivery
3 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
While potato coins roast, stir together garlic puree, Paprika-Garlic-Cumin Blend and 1/2 tbsp oil (dbl for 4 ppl) in a small bowl. Pat chicken dry with paper towels on a separate cutting board. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to another unlined baking sheet. Spread garlic mixture over chicken. Bake in the top of the oven until chicken is cooked through, 6-9 min.**
While chicken bakes, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop cilantro. Thinly slice green onions. Very finely chop 1 tbsp green onions (dbl for 4 ppl). Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add mayo, finely chopped green onions, cilantro, lime zest, half the lime juice and 1 tbsp jalapeño to another small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.
Add remaining lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining green onions, then toss to combine.
Thinly slice chicken. Divide chicken, potato coins and salad between plates. Serve cilantro-jalapeño sauce alongside for dipping. Squeeze over a lime wedge, if desired.
