Meal Kit
Chicken Breast a la Brasa
with sweet potato fries and jalapeño-garlic dipping sauce
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs
Chef
Nigel Palmer
Pollo a la brasa is a traditional Peruvian chicken dish much like rotisserie chicken in the U.S. Redolent of paprika and cumin, this tender chicken breast is earthy and aromatic. We serve it with crispy sweet potato fries and a zesty jalapeño-garlic dipping sauce for a delicious weeknight meal that's anything but ordinary.
In Your Box (serves 2)
- 20 oz. Sweet Potatoes
- 2 Boneless Skinless Chicken Breasts
- 1 Lime
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2 oz. Mayonnaise
- 1 Jalapeno Pepper
- 1 fl. oz. White Wine Vinegar
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1 oz. Sour Cream
- 8 Cilantro Sprigs
- 1 Tbsp. Paprika
- 2 Garlic Cloves
- 1 Tbsp. Cumin
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOJpedPy
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Calories730
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Carbohydrates68g
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Net Carbs56g
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Fat31g
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Protein46g
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Sodium910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince garlic. Cut sweet potatoes into 1/2" thick fries. Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, and mince. Keep seeds if you prefer more spice. Stem cilantro, mince stems, and coarsely chop leaves. Rinse chicken breasts and pat dry.
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2 Marinate the Chicken
Combine white wine vinegar (reserve 1 tsp. for dipping sauce), cumin, paprika, half the garlic (reserve remaining for dipping sauce), 3 Tbsp. olive oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium mixing bowl. Add chicken and mix to coat completely. Marinate 10 minutes.
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3 Roast the Sweet Potatoes
Place sweet potato fries on one side of prepared baking sheet. Toss with 1/2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer, roast 10 minutes, and remove from oven.
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4 Roast Chicken and Finish Sweet Potatoes
Flip potatoes and place chicken on other half of baking sheet. Sprinkle each chicken breast with 1/4 tsp. salt. Bake 20 minutes, or until sweet potatoes are tender and lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Remove baking sheet from oven and turn on broiler. Broil 1-3 minutes, or until edges of both chicken and potatoes are lightly charred. Let chicken rest 3 minutes. Broiler heat varies, so keep an eye on chicken and potatoes to avoid burning!
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5 Make the Dipping Sauce
Add mayonnaise, sour cream, cilantro (reserve a pinch for garnish), 1 Tbsp. lime juice, lime zest, reserved white wine vinegar, remaining garlic, jalapeño pepper (to taste) and 1/2 tsp. olive oil to a small bowl. Season with a pinch of salt and pepper. Stir to combine and set aside.
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6 Plate the Dish
Pile fries on a plate. Slice chicken breast into 1/4" pieces and place on plate next to fries. Serve dipping sauce on side. Garnish with lime quarters and remaining cilantro.
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