
Paleo
Sheet Pan Peruvian Pollo a la Brasa
with Mixed Peppers & Ají Verde
470 cals
20 mins
Description
Order pollo a la brasa in Peru, and you’ll get succulently bronzed chicken prepared rotisserie style. We’re subbing in a sheet pan and scattering it with colourful mini peppers and poblanos. Complement the prickly spicing with a roasted garlic and cilantro ají verde sauce.
Contains:
Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
14g Cilantro
2 Poblano peppers (or green peppers)
200g Mini sweet peppers
15g Minced roasted garlic
30ml Red wine vinegar
30ml Organic BBQ sauce (no added sugar)
8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Nutrition
Total fat | 24g |
Saturated Fat | 4g |
Sodium | 420mg |
Total carbs | 21g |
Sugar | 8g |
Protein | 43g |
Fibres | 9g |
Recipe Instructions

- Preheat the oven to 450°F.
- Pat the chicken dry; season with ½ the spices and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 10 to 12 min., until partially cooked.
- Chicken thighs: same instruction as above.

- Meanwhile, halve, core and medium-dice the poblanos.
- Roughly chop the cilantro leaves and stems.
- In a large bowl, combine the sweet peppers, poblanos, ½ the garlic, ½ the vinegar, a drizzle of oil, the remaining spices and S&P.

- When the chicken is partially cooked, add the peppers and brush the chicken with the BBQ sauce.
- Roast, flipping the peppers halfway, 10 to 12 min., until the chicken* is cooked through and the vegetables are tender.
- Chicken thighs: same instruction as above.

- Meanwhile, in a medium bowl, combine the cilantro, remaining garlic and vinegar, 2 tbsp oil (double for 4 portions) and S&P.

- Divide the chicken and peppers between your plates.
- Drizzle with the ají verde. Bon appétit!
