NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

0.5 cup Fresh cilantro

1 tsp Aji Amarillo paste

1 clove Garlic

1 tsp Lime juice

1 tsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Fresh green beans

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together 1 tsp olive oil, cumin, smoked paprika, oregano, sea salt, and black pepper to create a spice paste.

• 3

  Rub the spice paste evenly over the chicken breast and roast in the oven for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is roasting, steam the green beans in a steamer basket over boiling water for 5-7 minutes until they are tender-crisp.

• 5

  Make the green sauce by combining the Greek yogurt, cilantro, aji amarillo paste, garlic, lime juice, and the remaining 1 tsp olive oil in a high-speed blender; process until completely smooth.

• 6

  Slice the rested chicken breast and serve it alongside the warm quinoa and steamed green beans, drizzling everything with the vibrant green sauce.