NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz beef sirloin

0.5 medium yellow potato

0.25 cup red beet

0.25 cup carrot

2 tbsp frozen peas

0.25 cup red onion

0.5 medium roma tomato

1 tsp aji amarillo paste

1 tsp tomato paste

1 clove garlic

0.5 tbsp avocado oil

2 tbsp plain greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the Ensalada Rusa: Boil the diced potato, beet, and carrot in salted water until tender. Drain and let cool completely.

• 2

  In a small bowl, mix the cooled vegetables and peas with the Greek yogurt and a pinch of salt. Set aside in the refrigerator.

• 3

  Slice the chicken breast and beef sirloin into thin strips. Season with a pinch of salt and pepper.

• 4

  Heat avocado oil in a large skillet over high heat. Sear the chicken and beef until browned, then remove from the pan.

• 5

  In the same skillet, sauté the sliced red onion and minced garlic until fragrant. Add the tomato paste and aji amarillo paste, stirring for 1 minute.

• 6

  Add the sliced roma tomatoes and return the meat to the pan. Toss quickly to combine, allowing the tomatoes to soften slightly but keep their shape.

• 7

  Garnish the chicken and beef mixture with fresh cilantro.

• 8

  Serve the warm meat mixture alongside the chilled Ensalada Rusa.