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

Paleo, Gluten-Free, Dairy-Free, Soy-Free

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.

Ingredients

  • 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)

Chef's Tip

For more on cooking with yuca, including our 30-second video on how to peel and mash it with ease, visit sunbasket.com/content/article/a-users-guide-to-yuca

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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

Nutrition per serving: Protein: 41g (82% DV), Fiber: 8g (32% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 8g (40% DV), Cholesterol: 105mg (35% DV), Sodium: 400mg (17% DV), Carbohydrates: 82g (27% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts (coconut milk).

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