Name: Peruvian Chicken with Aji Verde
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp olive oil; 1 tbsp lime juice; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 cloves garlic; 0.25 cup plain Greek yogurt; 0.5 cup fresh cilantro; 1 small jalapeño; 1.5 cups cauliflower florets; 0.5 cup red bell pepper

Nutrition

Per serving

520 calories

Protein: 55g; 41% of calories
Carbs: 26g; 19% of calories
Fat: 24g; 40% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together 0.5 tbsp olive oil, lime juice, cumin, paprika, 0.25 tsp salt, 0.125 tsp pepper, and half of the minced garlic.
Place the chicken breast, cauliflower florets, and sliced red bell peppers on the baking sheet and toss with the spice marinade until evenly coated.
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
While the chicken roasts, place the Greek yogurt, cilantro, jalapeño, remaining garlic, remaining 0.5 tbsp olive oil, and a pinch of salt and pepper into a blender.
Blend the sauce ingredients until completely smooth and vibrant green.
Slice the roasted chicken and serve it alongside the vegetables, drizzled generously with the creamy aji verde sauce.

Nutrition

Ingredients

Instructions

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