Peruvian-Style Carrots with Organic Chicken
quinoa with bell pepper, kale & corn, pepitas, cotija
Coated in honey and our earthy Peruvian-style spices, roasted rainbow carrots are the centerpiece of this veggie-loaded entrée. The jewel-toned carrots are piled atop fluffy quinoa strewn with sautéed corn, bell pepper, and kale. Ají verde sauce—a creamy, herby condiment featuring cilantro, garlic, mayo, and lemon juice—is drizzled on top for creamy and herbaceous notes. It doesn’t end there, though: A garnish of pepitas and cotija makes for a crunchy, creamy topping.
Chicken is fully cooked when internal temperature reaches 165°.
Tags:
Gluten-free
Allergens:
Milk
•Eggs
•Soy
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time30 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
3 unit
Rainbow Carrots
½ ounce
Honey
¾ ounce
Cotija Cheese
(Contains: Milk)
½ cup
White Quinoa
1 unit
Vegetable Stock Concentrate
½ ounce
Pepitas
1 unit
Red Onion
1 unit
Red Bell Pepper
2.75 ounce
Lacinato Kale
2.75 ounce
Corn
1 tablespoon
Peruvian-Style Spices
2.75 ounce
Creamy Ají Verde Sauce
(Contains: Eggs, Soy)
10 ounce
Organic Chicken Cutlets
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories1060 kcal
Fat62 g
Saturated Fat10 g
Carbohydrate82 g
Sugar24 g
Dietary Fiber13 g
Protein49 g
Cholesterol140 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Please refer to the recipe card for Step 1.
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