Chicken Breast a la Brasa

with sweet potato fries and jalapeño-garlic dipping sauce

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs

A note about serious food allergies

Pollo a la brasa is a traditional Peruvian chicken dish much like rotisserie chicken in the U.S. Redolent of paprika and cumin, this tender chicken breast is earthy and aromatic. We serve it with crispy sweet potato fries and a zesty jalapeño-garlic dipping sauce for a delicious weeknight meal that's anything but ordinary.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 20 oz. Sweet Potatoes
  • 1 Lime
  • 1 Jalapeño Pepper
  • 8 Cilantro Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. White Wine Vinegar
  • 1 Tbsp. Cumin
  • 1 Tbsp. Paprika
  • Info
    2 oz. Mayonnaise
  • Info
    1 oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    717
  • Carbohydrates
    66g
  • Fat
    36g
  • Protein
    45g
  • Sodium
    635mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Cut sweet potatoes into ½" thick fries. Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, and mince. Keep seeds if you prefer more spice. Stem cilantro, mince stems, and coarsely chop leaves. Rinse chicken breasts and pat dry.

  • Step 2 - Marinate the Chicken
    2

    Marinate the Chicken

    Combine white wine vinegar (reserve 1 tsp. for dipping sauce), cumin, paprika, half the garlic (reserve remaining for dipping sauce), 3 Tbsp. olive oil, 1 tsp. salt, and ½ tsp. pepper in a medium mixing bowl. Add chicken and mix to coat completely. Marinate 10 minutes.

  • Step 3 - Roast the Sweet Potatoes
    3

    Roast the Sweet Potatoes

    Place sweet potato fries on one side of prepared baking sheet. Toss with ½ tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer, roast 10 minutes, and remove from oven.

  • Step 4 - Roast Chicken and Finish Sweet Potatoes
    4

    Roast Chicken and Finish Sweet Potatoes

    Flip potatoes and place chicken on other half of baking sheet. Sprinkle each chicken breast with ¼ tsp. salt. Bake 20 minutes, or until sweet potatoes are tender and lightly browned and chicken reaches a minimum internal temperature of 165 degrees. Remove baking sheet from oven and turn on broiler. Broil 1-3 minutes, or until edges of both chicken and potatoes are lightly charred. Let chicken rest 3 minutes. Broiler heat varies, so keep an eye on chicken and potatoes to avoid burning!

  • Step 5 - Make the Dipping Sauce
    5

    Make the Dipping Sauce

    Add mayonnaise, sour cream, cilantro (reserve a pinch for garnish), 1 Tbsp. lime juice, lime zest, reserved white wine vinegar, remaining garlic, jalapeño pepper (to taste) and ½ tsp. olive oil to a small bowl. Season with a pinch of salt and pepper. Stir to combine and set aside.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pile fries on a plate. Slice chicken breast into ¼" pieces and place on plate next to fries. Serve dipping sauce on side. Garnish with lime quarters and remaining cilantro.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.