Peruvian Chicken and Quinoa with Green Sauce Recipe
Description
This dish combines smoky, citrus-marinated chicken with nutrient-rich quinoa and a zesty herb sauce made from cilantro, garlic, and chili. The balance of heat, acidity, and creaminess makes it incredibly flavorful while staying nutritious and high in protein.
Flavor Profile: Smoky • Tangy • Creamy • Slightly Spicy • Fresh
Difficulty Level: Easy–Moderate
Time Required
Prep Time: 20 minutes
Marination Time (recommended): 30 minutes–8 hours
Cook Time: 30 minutes
Total Time: ~1 hour (plus marination)
Ingredients
For the Peruvian Chicken
4 boneless skinless chicken thighs or breasts
3 cloves garlic (minced)
2 tbsp lime juice
2 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
For the Quinoa
1 cup quinoa (rinsed)
2 cups chicken broth or water
½ tsp salt
For the Peruvian Green Sauce (Ají Verde Style)
1 cup fresh cilantro leaves
1 jalapeño (seeds removed for mild heat)
2 cloves garlic
½ cup Greek yogurt or mayonnaise
2 tbsp lime juice
1 tbsp olive oil
¼ tsp salt
2 tbsp grated Parmesan cheese (optional)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine garlic, lime juice, olive oil, cumin, paprika, oregano, salt, and pepper.
Coat chicken thoroughly with the marinade.
Cover and refrigerate at least 30 minutes (overnight for best flavor).
Step 2: Cook the Quinoa
Add quinoa, broth, and salt to a saucepan.
Bring to a boil, then reduce heat and cover.
Simmer 15 minutes until liquid absorbs.
Remove from heat and fluff with a fork.
Step 3: Cook the Chicken
Oven Method (Recommended):
Preheat oven to 200°C (400°F).
Place chicken on a baking tray.
Roast 25–30 minutes until internal temperature reaches 75°C (165°F).
Rest 5 minutes before slicing.
OR Pan Method:
Cook in a skillet over medium heat 6–7 minutes per side.
Step 4: Make the Green Sauce
Blend cilantro, jalapeño, garlic, yogurt, lime juice, olive oil, and salt until smooth.
Adjust thickness with a little water if needed.
Taste and adjust seasoning.
Step 5: Assemble
Place quinoa in bowls.
Top with sliced chicken.
Drizzle generously with green sauce.
Garnish with extra cilantro or lime wedges.
Chef Tips for Best Results
Marinate overnight for deeper flavor.
Use chicken thighs for juicier texture.
Rinse quinoa well to remove bitterness.
Add avocado or roasted vegetables for extra nutrition.
Frequently Asked Questions
1. Is this dish spicy?
Mild to medium. Remove jalapeño seeds or use less for lower heat.
2. Can I make it dairy-free?
Yes — replace Greek yogurt with dairy-free yogurt or use mayonnaise.
3. Can I use chicken breast instead of thighs?
Yes. Reduce cooking time slightly to avoid dryness.
4. How long does it store?
Refrigerator: 4 days (airtight container)
Green sauce: 3–4 days refrigerated
5. Can I freeze it?
Freeze chicken and quinoa separately for up to 2 months. Do not freeze the sauce.
6. What can replace quinoa?
Rice, cauliflower rice, or couscous work well.
Nutritional Information (Per Serving — 4 servings)
Calories: ~480 kcal
Protein: 42 g
Carbohydrates: 32 g
Fat: 22 g
Fiber: 5 g
Sugar: 2 g
Sodium: ~520 mg