Protein Swap | Spanish Pollo Adobado
with Roasted Garlic Chimichurri
Cooking time
20 minutes
Servings
2/4
Calories
460 /serving
This paleo recipe is a lean, clean, flavour machine. Chicken gets a traditional Spanish spice rub of tangy pepper and smoked paprika. The juicy slices adorn a bright sauté of mini peppers, along with chimichurri sauce nicely mellowed with roasted garlic.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 50g Sliced red onions
- 30ml Chimichurri
- 300g Mini sweet peppers
- 15g Minced roasted garlic
- 25g Almonds
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
3 g
Sodium
370 mg
Total Carb
18 g
Sugars
6 g
Protein
45 g
Fibre
8 g
Preparation
Start the pork
- Preheat the oven to 450°F.
- Pat the pork dry; rub with the spices and a drizzle of oil.
- In a large, oven-safe pan, heat a drizzle of oil on medium.
- Add the pork and cook, turning occasionally, 4 to 6 min., until seared.
Roast the vegetables & finish the pork
- Halve and core the sweet peppers lengthwise.
- In a large bowl, combine the sweet peppers, onion, a drizzle of oil and S&P.
- To the pan of pork, add the sweet peppers and onion.
- Transfer to the oven and roast, turning halfway, 8 to 12 min., until cooked through.
- In the last 4 min., add the almonds.
- Transfer the pork to a cutting board and let rest before slicing.
Season the chimichurri
- In a small bowl, combine the chimichurri and garlic.
Plate your dish
- Divide the pork and vegetables between your plates.
- Drizzle with the chimichurri. Bon appétit!
Skip wrapping. Gift Goodfood.
Give more than a gift, give time around the table. With Goodfood digital gift cards, your loved ones can savour chef-designed meals and fresh ingredients that make every dinner a moment to share.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
