Spicy Peruvian Aji Verde Chicken & Bacon Bowls
with Refried Black Beans & Lime Sweet Potatoes
The star of this colorful dish is creamy, herbaceous ají verde sauce, a bright Peruvian sauce made with cilantro, garlic, and lime juice puréed in the blender (required!). You’ll spoon over juicy roasted chicken cutlets atop roasted sweet potatoes and refried black beans. A squeeze of lime and sprinkle of chili flakes deliver a final kick of tang and heat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
2 unit
Sweet Potato
1 unit
Black Beans
4 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
1 unit
Tomato
1 unit
Lime
1 teaspoon
Chili Flakes
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Cilantro
4 ounce
Bacon
Not included in your delivery
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Dice sweet potatoes into ½-inch pieces. Trim and cut scallions into 1-inch pieces. Zest and quarter lime (for 4, zest one lime and quarter both). Dice tomato into ¼-inch pieces.
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Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper (for 4, spread sweet potatoes out across entire sheet). Roast on top rack for 10 minutes (you’ll add more to the sheet then).
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Pat chicken* dry with paper towels and season all over with salt and pepper.
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Once sweet potatoes have roasted for 10 minutes, remove sheet from oven. Carefully place chicken on empty side of sheet. (For 4 servings, leave sweet potatoes roasting; add chicken to a second baking sheet and roast on middle rack.)
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Return to top rack and roast until sweet potatoes are tender and chicken is cooked through, 18-22 minutes.
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Meanwhile, in a medium pot, combine beans and their liquid, stock concentrate, ¼ tsp salt, and pepper. Cook over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Turn off heat.
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Mash about half the beans with a potato masher or fork. Keep covered off heat until ready to serve.
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To a blender (or food processor), add cilantro (stems and leaves), scallions, juice from two lime wedges, mayonnaise, garlic powder, 1 TBSP olive oil, 1 TBSP water, ½ tsp sugar, ¼ tsp chili flakes, and ¼ tsp salt. (For 4 servings, use juice from four lime wedges, 2 TBSP olive oil, 2 TBSP water, 1 tsp sugar, ½ tsp chili flakes, and ½ tsp salt.)
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Blend, scraping down the sides as needed, until mixture is smooth and no large pieces remain, 60-90 seconds.
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Once chicken and sweet potatoes are done, remove sheet from oven. Transfer chicken to a cutting board.
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Sprinkle lime zest over sweet potatoes and carefully toss to combine.
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Thinly slice chicken crosswise.
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Divide beans and sweet potatoes between bowls in separate sections. Top with chicken and as much aji verde as you like.
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Garnish with tomato and sprinkle with remaining chili flakes to taste. Serve with a squeeze of lime juice and any remaining aji verde on the side.
