Peruvian Chicken with Spicy Green Sauce, Roasted Sweet Potatoes, and Quinoa Salad
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Get ready for a vibrant Peruvian feast! First, preheat your oven to 400°F (200°C). Season your whole chicken with a flavorful blend of cumin, paprika, and more. Roast it alongside seasoned sweet potatoes for the last 30 minutes. While those roast, cook quinoa in chicken broth. For the zesty green sauce, blend cilantro, jalapeños, and other fresh ingredients. Toss the quinoa with red onion and queso fresco. Carve the chicken, and serve it all together. Estimated time: 90 minutes.
Meat, Eggs, & Dairy
- 3 pounds chicken
- 1/2 cup mayonnaise
- 1/4 cup sour cream
Pantry Items
- 2 ounces queso fresco
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
Fresh Produce & Herbs
- 1 1/2 pounds sweet potato
- 1 whole red onion
- 1 bunch cilantro
- 2 whole jalapeño
- 1 whole lime
- 1 whole avocado
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
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