Yucatán-Spiced Chicken
One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 148 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 45. If you have olive oil, orange zest, lime zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
In a blender, puree the orange zest and juice, lime zest and juice, garlic, ancho powder, oregano and 1/4 cup of oil. Season with salt and pepper.
Arrange the chicken in a shallow baking dish, skin side up, and make 3 deep, crosswise cuts in each breast half. Season the chicken with salt and cover it with the puree, rubbing it into the slits.
Spread the chayote, poblano and onion on a rimmed baking sheet, drizzle with oil and season with salt. Roast the chicken in the upper third of the oven for 30 minutes, basting a few times, until just white throughout; rotate the pan once halfway through. At the same time, roast the vegetables for about 30 minutes, until browned and the chayote is crisp-tender.
Preheat the broiler. Broil the chicken 6 inches from the heat until well glazed, 2 minutes.
Garnish with the Herbs and serve the chicken and vegetables with the pan juices.