In order to bring you the best organic produce, some ingredients may differ from those depicted.
Paleo, Soy-Free, Spicy, Dairy-Free, Gluten-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious
2 Servings, 640 Calories/Serving
Loosely inspired by pollo a la brasa, a Peruvian-style roasted chicken, this recipe combines your choice of protein with our tangy marinade and mildly spicy ají verde sauce.
Calories: 640, Protein: 28g (56% DV), Fiber: 7g (28% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 5g (25% DV), Cholesterol: 105mg (35% DV), Sodium: 280mg (12% DV), Carbohydrates: 38g (13% DV), Total Sugars: 18g, Added Sugars: 8g (16% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and marinate your protein
In a medium bowl, combine your protein and the brasa marinade; season lightly with salt and pepper and toss to coat. Let stand while you prepare the onion and the cauliflower “rice.”
Pickle the onion
In a small bowl, combine the onion and quick-pickle brine. Season lightly with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the orange–cauliflower “rice”
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and stir in the orange and chopped cilantro. Season to taste with salt and pepper. Transfer to a medium bowl and cover partially to keep warm. Wipe out the pan.
Cook your protein
In the same pan used for the cauliflower “rice,” warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Using a slotted spoon or tongs, remove your protein from the marinade, letting the excess marinade drip back into the bowl. Add your protein to the pan and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Meanwhile, finish the pickled onion.
Finish the pickled onion
Drain off the liquid from the pickled onion, add the whole cilantro leaves, and toss to combine. Season to taste with salt and pepper.
Transfer the orange–cauliflower “rice” to individual bowls and top with your protein. Garnish with the pickled onion, drizzle with the ají verde sauce, and serve.