Chicken with yuca mash and grilled radishes, scallions, and poblano

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken with yuca mash and grilled radishes, scallions, and poblano

Great for Entertaining

Chicken with yuca mash and grilled radishes, scallions, and poblano

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 760 Calories/Serving

25–35 Minutes

In this Latin American–inspired paleo dinner, mashed yuca serves as a creamy accompaniment for chicken breasts seasoned with our bold spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound yuca root
  • ¾ cup coconut milk
  • Chimichurri spice blend (cumin - sweet smoked paprika - granulated garlic)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • 3 or 4 red radishes
  • 1 poblano
  • 3 scallions
  • 2 boneless skin-on chicken breasts (about 6 ounces each)

Nutrition per serving

Total Fat 30g (38% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 400mg (17% DV), Total Carb. 82g (30% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Milk, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the yuca mash

  • Peel the yuca root; cut the yuca in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a small sauce pot, combine the yuca, coconut milk, and ¼ cup water. Bring to a boil, reduce to a simmer, cover, and cook until very tender, 13 to 15 minutes. Using a masher, fork, or the back of a spoon, lightly mash the yuca with the liquid. Season to taste with salt and pepper. Cover and keep warm.
While the yuca cooks, prepare the chimichurri and the vegetables.


Make the chimichurri

  • Set aside half the chimichurri spice blend for the chicken.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Finely chop the cilantro.
  • Zest and juice the lime, keeping the zest and juice separate.
In a small bowl, stir together half the chimichurri spice blend with the parsley, cilantro, lime zest, 2 tablespoons lime juice, 1 tablespoon water, and 2 to 3 teaspoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Prep and cook the vegetables

  • Trim the ends from the radishes, if desired; cut the radishes in half.
  • Cut the poblano in half lengthwise; remove the stem, ribs, and seeds. Wash your hands after handling.
In a medium bowl, toss the radishes, poblano, and whole scallions with 2 to 3 teaspoons oil; season with salt and pepper. In a large grill pan or frying pan over high heat, cook the radishes, poblano, and scallions, turning once, until lightly browned and just tender, 2 to 4 minutes per side; the scallions may cook more quickly. Transfer the vegetables to a plate as they finish cooking. Wipe out the pan. When cool enough to handle, coarsely chop the poblano.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, pepper, and the remaining chimichurri spice blend.
In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate.


Transfer the yuca mash, grilled vegetables, and chicken to individual plates. Top with as much chimichurri as you like and serve.