Spicy Peruvian Aji Verde Chicken Bowls
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Spicy Peruvian Aji Verde Chicken Bowls

Spicy Peruvian Aji Verde Chicken Bowls

Note: Blender required

The star of this colorful dish is creamy, herbaceous ají verde sauce, a bright Peruvian sauce made with cilantro, garlic, and lime juice puréed in the blender. You’ll spoon over juicy roasted chicken cutlets atop roasted sweet potatoes and refried black beans. A squeeze of lime and sprinkle of chili flakes deliver a final kick of tang and heat.

Tags:
New
Allergens:
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

2 unit

Scallions

1 unit

Lime

1 unit

Tomato

10 ounce

Chicken Cutlets

1 unit

Black Beans

1 unit

Veggie Stock Concentrate

½ ounce

Cilantro

4 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Garlic Powder

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Olive Oil

½ teaspoon

Sugar

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Nutrition Values

/ per serving
Calories900 kcal
Fat42 g
Saturated Fat6 g
Carbohydrate78 g
Sugar15 g
Dietary Fiber15 g
Protein46 g
Cholesterol160 mg
Sodium1800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Zester
Paper Towel
Medium Pot
Potato Masher
Blender

Instructions

Prep & Start Potatoes
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into 1⁄4-inch pieces. • Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread sweet potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).

Roast Chicken
2

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Once sweet potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.) • Return to top rack and roast until sweet potatoes are tender and chicken is cooked through, 15-20 minutes.

Cook Beans
3

• Meanwhile, in a medium pot, combine beans and their liquid, stock concentrate, 1⁄4 tsp salt, and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Turn off heat. • Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.

Make Aji Verde
4

• To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, 1⁄2 tsp sugar, 1⁄4 tsp chili flakes, and 1⁄4 tsp salt. (For 4 servings, use juice from four lime wedges, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, 1⁄2 tsp chili flakes, and 1⁄2 tsp salt.) • Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.

Finish Potatoes
5

• Once chicken and sweet potatoes are done, remove sheet from oven. Transfer chicken to a cutting board. • Sprinkle lime zest over sweet potatoes and carefully toss to combine.

Finish & Serve
6

• Thinly slice chicken crosswise. • Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and as much aji verde as you like. • Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side.

Chicken is fully cooked when internal temperature reaches 165°.