Slow Carb
Spicy Pollo a la Brasa
with Warm Tomatillo & Black Bean Salsa
580 cals
25 mins
Description
We don’t usually look to salsa for a protein fix, but this one is flexing its garlic-sautéed black beans. They’re tossed with tangy green tomatillos, along with lime and cilantro, for taste bud workout. The real slow-carb heavyweight: chicken roasted in hot and punchy Peruvian spices.
Contains:
Mustard • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
1 Lime
14g Cilantro
1 Garlic clove
225g Tomatillos
540ml Black beans (canned)
8g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Nutrition
Total fat | 14g |
Saturated Fat | 2g |
Sodium | 710mg |
Total carbs | 59g |
Sugar | 6g |
Protein | 57g |
Fibres | 23g |
Recipe Instructions
- Preheat the oven to 450°F.
- Pat the chicken* dry; rub with a drizzle of oil, the spices (use ½ or ¼ for medium spicy) and S&P.
- Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through.
- Meanwhile, remove the husks from the tomatillos; medium-dice.
- Roughly chop the cilantro leaves and stems.
- Roughly chop the garlic.
- Halve the lime; juice ½ and quarter the remaining ½.
- Drain and rinse the black beans.
- In a large pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans and 1 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until warmed through.
- In a large bowl, combine the black beans, tomatillos, cilantro, lime juice, a drizzle of oil and S&P.
- Divide the salsa between your plates.
- Top with the chicken (slice beforehand if desired).
- Garnish with the lime wedges. Bon appétit!
