Carb-Wise: BBQ Chicken with Peruvian-Style Ají Verde Sauce
Honey-Kissed Grilled Zucchini & String Pea Salad
Cooking time
25 minutes
Servings
2/4
Calories
360 /serving
The vibrant green chili and herb sauce known as ají verde has brightened many a Peruvian table. This cooled-down version makes an excellent kicker for a summery meal, deliciously blending sour cream with cilantro and garlic. It goes with grilled-to-golden spiced chicken breasts taken hot off the barbecue when they’re at their juicy best. The side salad shines with grilled zucchini and shallot, partying down with crisp string peas and a kiss of sunny honey.
We will send you:
- 2 Chicken breasts
- 100g Sugar snap peas (or snow peas)
- 3 Garlic cloves
- 1 Bunch of cilantro
- 1 Shallot (or onion)
- 2 Zucchini (green, yellow or heirloom)
- 7g Honey
- 86ml Sour cream
- 8g 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:
BBQ (or grill pan)
Oil
Salt & pepper (S&P)
Whisk
Total Fat
12 g
Saturated Fat
5 g
Sodium
370 mg
Total Carb
21 g
Sugars
12 g
Protein
45 g
Fibre
4 g
Preparation
Grill the chicken
Heat the BBQ on high, making sure to oil the grill first. Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 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. Reserve the grill pan, if using.
Grill the zucchini & shallot
Meanwhile, mince the garlic. Quarter the zucchini lengthwise. Halve and peel the shallot lengthwise. In a large bowl, combine the zucchini, shallot, ½ the garlic, a drizzle of oil, the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, turning occasionally, 2 to 3 min., until browned and tender. Transfer to a cutting board.
Make the ají verde sauce
Meanwhile, roughly chop the cilantro leaves and stems. In a small bowl, combine the sour cream, remaining garlic, ⅓ of the cilantro and S&P.
Make the salad
Remove the stem ends of the string peas; cut into thirds. Medium-dice the zucchini. Finely chop the shallot. In a second large bowl, whisk the honey and 2 tbsp oil (double for 4 portions). Add the zucchini, shallot (start with ½), string peas, remaining cilantro and S&P; toss well.
Plate your dish
Divide the chicken and salad between your plates. Serve the ají verde sauce on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
