Calorie-Wise: Peruvian-Style Chicken & Hot Ají Verde Sauce
with Sautéed Pepper & Leafy Greens
Cooking time
20 minutes
Servings
2/4
Calories
360 /serving
Ají ají ají! These plates of plenty know how to party, Peruvian style, but they weigh in at only 360 calories per serving. Get your feelgood fiesta going with ají verde, a green hot sauce made here with sharp jalapeño pepper, lime juice, sour cream for smoothness and fresh cilantro. It’s a perfect complement to seared chicken breasts doused in a peppery spice blend. Sautéed sweet pepper and wilted leafy greens bring colour to the scene.
We will send you:
- 2 Chicken breasts
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of cilantro
- 1 Jalapeño pepper
- 1 Lime
- 1 Sweet pepper
- 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)
Contains: Milk, Mustard
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
6 g
Sodium
420 mg
Total Carb
18 g
Sugars
7 g
Protein
44 g
Fibre
5 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; 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 for 5 min. before slicing against the grain.
Mise en place
Meanwhile, core and cut the sweet pepper into ¼ inch pieces. Halve and core the jalapeño lengthwise; finely chop. Halve the lime; juice ½ and cut the remaining ½ into 2 wedges. Finely chop the cilantro leaves and stems.
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 ⅔ of the garlic and the spinach. 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!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
