In order to bring you the best organic produce, some ingredients may differ from those depicted.
Peruvian chicken over orange–cauliflower “rice” with ají verde
Mediterranean, Paleo, Spicy, Carb-Conscious, Gluten-Free, Dairy-Free, Diabetes-Friendly, Soy-Free
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.
In your bag
- Sun Basket brasa marinade (lime juice - extra virgin olive oil - honey - garlic - cumin - sweet smoked paprika - coriander - dried Mexican oregano)
- 1 organic red onion
- Sun Basket quick-pickle brine (apple cider vinegar - honey)
- ½ head organic cauliflower
- 1 organic orange
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket ají verde sauce blend (paleo mayo - lime juice - jalapeño - cilantro - parsley - garlic)
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
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel.
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel.
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
- Peel and thinly slice enough onion to measure 1 cup [1½ cups].
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”
- Cut the cauliflower lengthwise into quarters, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces.
- Using your hands or a sharp knife, peel the orange. Cut the fruit crosswise into ¼-inch-thick slices or see Chef’s Tip on supreming. Discard any seeds.
- Remove any coarse stems from the cilantro sprigs. Strip half the cilantro leaves from the stems and set aside for the pickled onion. Coarsely chop the remaining leaves and stems.
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.
- Measure the onion.
- Stir the pickled onion.
- Peel the orange by hand.
- Strip half the leaves from the cilantro stems.
- Garnish with the pickled onion.