Pollo Campurriano with Roasted Vegetables

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 bell peppers (red and yellow), sliced 2 bell peppers (red and yellow), sliced
• 2 zucchini, sliced 2 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lime Juice of 1 lime
• 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 bowl, combine the olive oil, cumin, smoked paprika, dried oregano, garlic powder, salt, and black pepper to make the marinade.
2. 2.
   Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In a separate bowl, toss the sliced bell peppers, zucchini, red onion, minced garlic, and lime juice together.
5. 5.
   Place the marinated chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. 6.
   While the chicken is grilling, spread the vegetable mixture on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, or until the vegetables are tender and slightly charred.
7. 7.
   Remove the chicken from the grill and let it rest for a few minutes before slicing.
8. 8.
   Serve the grilled chicken alongside the roasted vegetables. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C).
• Bell peppers — For a smoky flavor, you can grill the bell peppers alongside the chicken instead of roasting them.
• Zucchini — Make sure to slice the zucchini evenly to ensure even cooking.
• Red onion — If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before using.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Serve the Pollo Campurriano with warm tortillas for a delicious chicken taco experience.
• Customize the roasted vegetable medley by adding other seasonal vegetables like cherry tomatoes or corn.
• If you don't have a grill, you can cook the chicken on a stovetop grill pan or in the oven under the broiler.
• Leftovers can be used to make flavorful chicken quesadillas or added to salads for a protein boost.

Serving advice

Serve the Pollo Campurriano with warm tortillas, fresh salsa, guacamole, and a side of Mexican rice for a complete and satisfying meal.

Presentation advice

Arrange the sliced grilled chicken on a platter and surround it with the colorful roasted vegetables. Garnish with fresh cilantro for a pop of green. Serve with warm tortillas on the side.