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Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce Recipe

Peruvian Chicken and Cilantro Lime Quinoa with Green Sauce Recipe
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★★★★★

4.7 from 16 reviews

A vibrant and flavorful meal featuring tender Peruvian-style chicken marinated in aromatic spices, served over zesty cilantro lime quinoa and topped with a creamy, tangy green sauce. This dish combines bold South American flavors with healthy ingredients to create a satisfying and colorful bowl great for lunch or dinner.

Ingredients

Scale

For the Peruvian Chicken

  • 1 ½ lbs boneless, skinless chicken thighs or breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Cilantro Lime Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups water or chicken broth
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro

For the Creamy Green Sauce

  • 1 cup fresh cilantro leaves
  • ½ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 jalapeño (seeded for less heat)
  • 2 cloves garlic
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2 tablespoons water (to thin, if needed)

Optional Toppings

  • Sliced avocado
  • Cherry tomatoes
  • Extra cilantro
  • Lime wedges

Instructions

  1. Prepare the marinade: In a bowl, combine olive oil, minced garlic, lime juice, lime zest, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Mix thoroughly to create the marinade.
  2. Marinate the chicken: Add the chicken thighs or breasts to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for a deeper flavor infusion.
  3. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5 to 7 minutes on each side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  4. Cook the quinoa: In a saucepan, bring water or chicken broth and salt to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed. Remove from heat, fluff with a fork, then stir in olive oil, lime juice, and chopped cilantro.
  5. Make the creamy green sauce: Blend fresh cilantro leaves, Greek yogurt, mayonnaise, seeded jalapeño, garlic cloves, lime juice, olive oil, and salt in a blender until smooth. Add water gradually to achieve desired sauce consistency.
  6. Assemble the bowls: Start with a base of cilantro lime quinoa. Top with sliced Peruvian chicken, and generously drizzle with the creamy green sauce.
  7. Garnish and serve: Add optional toppings such as sliced avocado, cherry tomatoes, extra cilantro, and lime wedges. Serve immediately for the freshest flavors.

Notes

  • Marinating the chicken longer enhances the depth of flavor but is optional.
  • For spicier green sauce, leave the jalapeño seeds in.
  • You can substitute chicken breasts with thighs depending on your preference for juiciness.
  • This recipe is naturally gluten-free when using gluten-free broth.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days.
  • Reheat chicken gently to avoid drying it out.

Nutrition

Keywords: Peruvian chicken, cilantro lime quinoa, creamy green sauce, healthy chicken recipes, South American cuisine, grilled chicken, quinoa bowl

Find it online: https://maicook.com/peruvian-chicken-and-cilantro-lime-quinoa-with-green-sauce-recipe/