This nourishing & delicious recipe is available to everyone as a special feature included in the GEM x Grace & Greens meal plan.
If you love this recipe, the full meal plan is packed with more wholesome and easy meals to help you nourish your whole family with less stress!
The best kind of dinners are the ones that require minimal hands on effort, without sacrificing on quality or flavor!
With an optional prep-ahead marinade, enjoy this pollo a la brasa flavor paired with baked veggies and naturally sweetened plantains.
This Peruvian-style dish is rich in antioxidants, from the plantains dusted in cinnamon to the garlic marinade, this is a meal with benefits!
Whether you’re cooking for family, a group of friends, or yourself, I hope you enjoy this delicious dish as much as we do! 1
Servings: 4 - 5 | Prep: 20 minutes | Total time: 60 minutes | Dairy-free, gluten-free, high-protein
Appliances & Utensils
9 “x13 “ glass baking dish & tongs
Half sheet pan
Quarter sheet pan & parchment paper
Ingredients
For the chicken:
1.5 lbs chicken thighs, boneless and skinless
1 packet Peruvian Pollo Asado Seasoning Sauce by A Dozen Cousins
For the vegetables:
1 tablespoon extra-virgin olive oil- My favorite is Kosterina, get 15% off with code GRACE05737
½ teaspoon kosher salt
1 bag French green beans
2 red bell peppers, washed and sliced
For the plantains:
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
2 plantains, sliced
¼ teaspoon cinnamon
For the sides:
1 can black beans, heated
2 avocados, for topping
Instructions
Preheat: Preheat the oven to 400°F.
Marinate the chicken: In a glass baking dish, add 1/5 lbs chicken thighs and 1 packet of Peruvian seasoning sauce. Turn chicken until coated, and place in the fridge for up to 4 hours before cooking or at least 15 minutes.
Bake chicken: Place baking dish in the oven and bake for 30 to 40 minutes, or until internal temperature of chicken is 165°F.
Roast vegetables: On a half sheet pan, add 1 bag french green beans and 2 sliced red bell peppers. Cover with 1 Tbsp EVOO and ½ tsp kosher salt. Place in the oven and bake at 400°F (with the chicken) for 20 minutes or until cooked through.
Roast plantains: On a quarter sheet pan with parchment paper, add sliced plantains. Coat with 1 Tbsp EVOO, ¼ tsp kosher salt, and ¼ tsp cinnamon. Place in the oven and bake at 400°F for 20 minutes or until crispy.
Serve: To serve, scoop Peruvian chicken on a plate. Pair with roasted vegetables, plantains, and black beans. Top with sliced avocado and enjoy!
Pro tips
Can I prep this ahead of time? You can chop these veggies ahead of time and store in air-tight containers in the fridge. The chicken can also be marinated earlier on the day for maximum flavor.
Can I make this vegetarian/vegan? Yes, swap the chicken for cauliflower steaks, covered in the same Peruvian sauce.
Is this gluten-free and dairy-free? Yes, this dish is already gluten-free and dairy-free, so no adjustments needed.
Is this dish spicy? No, the marinade has a citrusy garlic flavor but it isn’t super spicy. If you’re worried about the strong flavor, opt for only a 15 minute pre-baking marinade time.
Can I make this more kid-friendly? Kids love this meal!! See how The Curious Palate did it here:
I hope you enjoy this recipe! You can save it by emailing it to yourself or bookmarking it directly on Substack.
For more delicious, nourishing meals, check out The recipe box or the Weekly meal plans. You can follow along on Instagram, TikTok, or YouTube, and shop my favorite wellness brands at a discount.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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