Grilled chicken and summer vegetables with yuca mash and chimichurri

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 860 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.


  • ¾ pound yuca root
  • ¾ cup coconut milk
  • Chimichurri spice blend (cumin - sweet smoked paprika - granulated garlic)
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lime
  • 2 or 3 red radishes
  • 1 poblano chile
  • 4 scallions
  • Two 6-ounce boneless skin-on chicken breasts



Cook the yuca mash

  • Peel the yuca; cut the yuca in half lengthwise, then 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 just until coarse. Season to taste with salt and pepper.
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, 2 to 3 teaspoons oil, and 1 tablespoon water. Season to taste with salt and pepper.


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 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 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 the remaining chimichurri spice blend, salt, and pepper.
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.

Nutrition per serving: Calories: 860, Protein: 41g, Total Fat: 41g, Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 10g, Cholesterol: 110mg, Carbohydrates: 84g, Fiber: 9g, Sugar: 8g, Added Sugars: 0g, Sodium: 420mg

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