Pollo al Acuyo with Roasted Vegetables

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 10 acuyo leaves 10 acuyo leaves
• 4 cloves of garlic 4 cloves of garlic
• Juice of 2 limes Juice of 2 limes
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bell peppers (assorted colors), sliced 2 bell peppers (assorted colors), sliced
• 2 zucchini, sliced 2 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a blender or food processor, combine the acuyo leaves, garlic, lime juice, cumin, paprika, salt, black pepper, and olive oil. Blend until smooth to create the marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure that the chicken is evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill pan or oven to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off. Grill the chicken for 6-8 minutes per side, or until cooked through and nicely charred. If using the oven, place the chicken on a baking sheet and roast at 200°C (400°F) for 20-25 minutes, or until cooked through.
5. 5.
   While the chicken is cooking, prepare the roasted vegetables. Toss the sliced bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven at 200°C (400°F) for 15-20 minutes, or until tender and slightly caramelized.
6. 6.
   Once the chicken and vegetables are cooked, remove them from the heat. Allow the chicken to rest for a few minutes before slicing it into strips.
7. 7.
   Serve the Pollo al Acuyo alongside the roasted vegetables. Garnish with fresh cilantro for an extra burst of flavor.

Treat your ingredients with care...

• Acuyo leaves — Acuyo leaves have a unique flavor profile, combining elements of anise, mint, and black pepper. If you can't find acuyo leaves, you can substitute them with a combination of basil and tarragon leaves to achieve a similar flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a smokier flavor, you can use smoked paprika instead of regular paprika.
• Make sure to let the chicken rest before slicing it to retain its juiciness.
• Feel free to customize the roasted vegetables by adding other favorites such as cherry tomatoes or mushrooms.
• Serve the Pollo al Acuyo with warm tortillas and a side of Mexican rice for a complete meal.

Serving advice

Serve the Pollo al Acuyo with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Accompany it with warm tortillas, Mexican rice, and a refreshing side salad for a satisfying and well-rounded meal.

Presentation advice

Arrange the sliced Pollo al Acuyo on a platter, surrounded by the colorful roasted vegetables. Garnish with fresh cilantro leaves for a pop of green. The vibrant colors and enticing aroma will make this dish a feast for the eyes.