Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce Recipe

If you’re craving a vibrant, flavorful meal packed with a perfect balance of zest and creaminess, then the Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce is exactly what you need. This dish brings together juicy, spice-kissed chicken, fluffy, tangy quinoa, and a luscious, herbaceous green sauce that ties it all together beautifully. It’s a recipe that makes every bite an exciting journey of textures and tastes, ideal for a wholesome dinner or an impressive lunch. Once you try it, this combination will quickly become one of your favorite go-to dishes!

Ingredients You’ll Need

The magic of the Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce comes from simple yet essential ingredients, each carefully chosen to contribute vibrant flavors, delightful textures, and a colorful presentation. From the spices that make the chicken sing to the fresh cilantro that brightens up the quinoa and sauce, every component plays a starring role.

• 1 ½ lbs boneless, skinless chicken thighs or breasts: Chicken thighs offer juiciness, but breasts work well if you prefer leaner meat.
• 2 tablespoons olive oil: Provides a rich base for marinating and cooking while enhancing flavor.
• 3 cloves garlic, minced: Adds savory depth and aromatic intensity.
• 1 tablespoon lime juice: Brings a bright, zesty punch to both the marinade and quinoa.
• 1 teaspoon lime zest: Intensifies the lime flavor with natural oils from the peel.
• 1 teaspoon ground cumin: Adds earthy warmth and a signature Peruvian touch.
• 1 teaspoon smoked paprika: Infuses a mild smokiness that complements the spices beautifully.
• ½ teaspoon dried oregano: Offers a subtle herbal note, rounding out the chicken’s flavor.
• ½ teaspoon salt and ½ teaspoon black pepper: Essential seasonings to balance and enhance all flavors.
• 1 cup quinoa, rinsed: The perfect fluffy, protein-packed grain base that soaks up all the zesty flavors.
• 2 cups water or chicken broth: Cooking quinoa in broth adds extra savory notes.
• ¼ cup chopped fresh cilantro: Adds brightness and a fresh green color to the quinoa.
• ½ cup Greek yogurt and ¼ cup mayonnaise: Create the creamy texture of the green sauce, balancing heat and tang.
• 1 jalapeño (seeded if desired): Gives a gentle kick without overpowering the dish.
• 1 cup fresh cilantro leaves: The star ingredient in the green sauce, infusing herbaceous freshness.
• 1 tablespoon olive oil: Smooths the sauce and enriches its flavor.
• Optional toppings like sliced avocado, cherry tomatoes, extra cilantro, and lime wedges: Add pops of color and extra layers of flavor.

How to Make Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce

Step 1: Marinate the Chicken

Start by whisking together olive oil, minced garlic, lime juice and zest, cumin, smoked paprika, oregano, salt, and pepper in a bowl. Coat the chicken thoroughly with this vibrant marinade, then let it rest for at least 20 minutes. If you have more time, four hours works wonders as the spices deeply seep into the meat, making every bite bursting with Peruvian flair.

Step 2: Cook the Chicken

Heat a grill pan or skillet over medium-high heat before adding the marinated chicken. Cooking for 5 to 7 minutes on each side will get you beautifully seared chicken with a tender, juicy inside. Use a meat thermometer to check for an internal temperature of 165°F (74°C) to ensure it’s perfectly cooked. Let the chicken rest for 5 minutes to keep the juices locked in, then slice it into bite-sized pieces.

Step 3: Prepare the Cilantro Lime Quinoa

Bring water or chicken broth to a boil in a saucepan with a pinch of salt. Add the rinsed quinoa, cover, and reduce the heat to simmer gently for about 15 minutes, or until the liquid is fully absorbed. Once done, fluff the quinoa with a fork, drizzle in olive oil and fresh lime juice, then fold in chopped cilantro. The result is light, fluffy quinoa with a vivid pop of zesty green freshness.

Step 4: Blend the Creamy Green Sauce

In a blender, combine fresh cilantro leaves, Greek yogurt, mayonnaise, jalapeño, garlic, lime juice, olive oil, and salt. Blend until super smooth, adding water little by little to reach your preferred consistency. This sauce is creamy, tangy, herbaceous, and provides a cooling contrast to the smoky, spiced chicken – the perfect finishing touch for this dish.

Step 5: Assemble Your Bowl

Start with a generous base of cilantro lime quinoa, arrange sliced Peruvian chicken on top, and then drizzle it all with the vibrant green sauce. Don’t forget to add your optional toppings like avocado slices, cherry tomatoes, a sprinkle of fresh cilantro, and a wedge of lime for that extra zing and color pop. Serve immediately and enjoy each mouthwatering bite!

How to Serve Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce

Garnishes

Adding fresh garnishes elevates the dish both visually and flavor-wise. Sliced ripe avocado brings a buttery texture that pairs beautifully with the slightly smoky chicken, while cherry tomatoes add a burst of sweetness and juiciness. Sprinkle additional cilantro leaves for that fresh herb aroma and offer lime wedges on the side to brighten every bite even more.

Side Dishes

This dish is delightfully balanced on its own but pairs wonderfully with simple sides like a crisp green salad tossed with a lemon vinaigrette or roasted vegetables such as asparagus or bell peppers. Another great companion is a classic Peruvian-style corn on the cob or grilled plantains to complement the savory and tangy flavors.

Creative Ways to Present

Feel like impressing guests? Serve the Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce in individual mason jars or bowls layered beautifully for a colorful presentation. You could also turn this into a vibrant salad by chilling the quinoa and chicken, then tossing them with fresh greens and extra lime juice on a warm day. This versatility means you can enjoy the dish in many fresh and fun ways!

Make Ahead and Storage

Storing Leftovers

Simply place any leftover chicken, quinoa, and green sauce in airtight containers and refrigerate. The components will stay fresh for 3 to 4 days, allowing you to enjoy this flavor-packed meal again with minimum effort.

Freezing

While the quinoa and cooked chicken freeze well, the green sauce is best stored separately in the fridge to keep its fresh flavor and texture. Freeze the chicken and quinoa in portion-sized containers for up to 2 months. When ready to eat, thaw overnight in the fridge for the best results.

Reheating

Reheat the chicken and quinoa gently in a skillet over low heat or microwave until warm. Add a little splash of water or broth to prevent dryness. Drizzle fresh green sauce over the reheated components right before serving to maintain its creamy vibrancy.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts are leaner and cook a bit faster, so just keep an eye to avoid drying them out. Both cuts will soak up the delicious marinade and taste fantastic in this recipe.

Is it necessary to rinse quinoa before cooking?

Yes, rinsing quinoa helps remove its natural coating called saponin, which can taste bitter. Washing quinoa under cold water ensures a clean, light grain without any off flavors.

How spicy is the green sauce?

The level of heat depends on your jalapeño and whether you include its seeds. Removing the seeds tones down the spice, making the sauce pleasantly mild with just a hint of warmth that balances beautifully with the creamy yogurt and mayonnaise.

Can I make the marinade and sauce ahead of time?

Definitely! The marinade can be prepared and kept in the refrigerator for up to a day, and the green sauce can be made up to 2 days in advance. This means minimal prep time when you’re ready to cook.

What can I use instead of Greek yogurt if I want it dairy-free?

You can substitute Greek yogurt with dairy-free alternatives like coconut or almond yogurt. Just be sure to pick an unsweetened, plain version to maintain the savory balance of the green sauce.

Final Thoughts

I genuinely hope you give the Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce a try; it’s such a beautifully balanced meal bursting with fresh flavors, comforting textures, and a gorgeous presentation. Whether for a quick weeknight dinner or a meal to share with friends, this recipe always brings smiles to the table and keeps everyone coming back for seconds. Enjoy cooking and savoring this little slice of Peruvian-inspired comfort!

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