Zesty Peruvian Chicken Traybake
with Chimichurri & Yellow Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Chimichurri brings South American chic to this slow carb sheet pan, with invigorating herby, garlicky, citrusy notes. Golden and tender, chicken thighs get a coating of lime zest and sunny spices before hitting the oven, to roast alongside batons of yellow zucchini.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Onion (or shallot)
- 15ml Minced garlic
- 2 Yellow zucchini
- 14g Parsley
- 1 Lime
- 10g Bay of Bengal spices (coriander, black pepper, rice, fennel, cumin, brown mustard, fenugreek, green cardamom, cinnamon, curry leaves, turmeric, cloves, salt)
Contains: Mustard
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
Olive oil
Total Fat
40 g
Saturated Fat
6 g
Sodium
580 mg
Total Carb
26 g
Sugars
12 g
Protein
39 g
Fibre
6 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Zest the lime.
- Pat the chicken dry. In a medium bowl, toss with the lime zest, a drizzle of oil and ½ the spices.
- Arrange on a lined sheet pan and drizzle with olive oil.
- Roast, 8 min., until partially cooked.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; halve crosswise.
- Halve and peel the onion; cut into ½ inch wedges.
- In a second medium bowl, combine the zucchini, onion, ⅔ of the garlic, a drizzle of oil, the remaining spices and S&P.
Roast the vegetables & finish the chicken
- When the chicken is partially cooked, flip and add the vegetables.
- Roast, flipping the vegetables halfway, 10 to 12 min., until the chicken* is cooked through and the vegetables are tender.
Make the chimichurri
- Meanwhile, finely chop the parsley leaves and stems.
- Juice the lime.
- In a small bowl, whisk the parsley, lime juice, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the chicken (slice beforehand if desired) and vegetables between your plates.
- Drizzle with the chimichurri. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
