Peruvian Chicken and Quinoa with Green Sauce
This vibrant chicken and quinoa bowl is inspired by the bold flavors of Peruvian cuisine, especially the famous green sauce often served with grilled chicken. The smoky, cumin-spiced chicken pairs beautifully with fluffy quinoa and a creamy cilantro jalapeño sauce that adds freshness and heat.
Balanced, colorful, and packed with protein, this dish works equally well for weeknight dinners or meal prep. The combination of tender chicken, wholesome quinoa, crisp vegetables, and zesty green sauce makes every bite satisfying and layered with flavor.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients
For the Chicken
1 lb (450 g) boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 tablespoon fresh lime juice
Salt and black pepper, to taste
For the Quinoa
1 cup quinoa, rinsed
2 cups water or chicken broth
Pinch of salt
For the Peruvian Green Sauce
½ cup fresh cilantro
½ cup Greek yogurt or mayonnaise
1 small jalapeño, seeded
1 clove garlic
1 tablespoon lime juice
2 tablespoons olive oil
Salt and black pepper, to taste
For the Bowl
1 cup cherry tomatoes, halved
1 avocado, sliced
¼ red onion, thinly sliced
Fresh cilantro for garnish
Instructions
In a bowl, combine olive oil, minced garlic, smoked paprika, cumin, lime juice, salt, and black pepper.
Coat the chicken evenly with the marinade. Let it rest for at least 15 minutes.
Rinse quinoa thoroughly under cold water to remove bitterness.
In a saucepan, combine quinoa, water or broth, and a pinch of salt. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5–7 minutes per side until golden and fully cooked.
Remove chicken from heat and allow it to rest before slicing.
Prepare the green sauce by blending cilantro, Greek yogurt or mayonnaise, jalapeño, garlic, lime juice, olive oil, salt, and black pepper until smooth.
Taste and adjust seasoning or lime juice as needed.
Assemble bowls by layering quinoa, sliced chicken, cherry tomatoes, avocado, red onion, and a generous drizzle of green sauce. Garnish with fresh cilantro.
Tips
Use chicken thighs for extra juiciness and flavor.
Do not skip rinsing quinoa to avoid bitterness.
Let the chicken rest before slicing to retain juices.
Adjust jalapeño quantity depending on desired spice level.
For extra smoky flavor, grill the chicken outdoors.
Blend the green sauce until very smooth for best texture.
Add a splash of water to the sauce if it is too thick.
Thinly slice red onion to avoid overpowering bites.
Fluff quinoa gently to keep it light and airy.
Assemble bowls just before serving for freshest texture.
Variations
Add roasted sweet potatoes for sweetness.
Substitute brown rice for quinoa.
Use rotisserie chicken for a quicker version.
Add black beans for extra fiber and protein.
Include grilled corn for texture and flavor.
Swap cilantro with parsley for a milder sauce.
Add a sprinkle of queso fresco on top.
Mix chopped spinach into the quinoa.
Use cauliflower rice for a lower-carb option.
Add a squeeze of extra lime before serving for brightness.
Q&A
Can I bake the chicken instead of pan-cooking?
Yes, bake at 400°F for 20–25 minutes until fully cooked.
Is the green sauce very spicy?
It has mild heat. Remove all jalapeño seeds for less spice.
Can I make the sauce ahead of time?
Yes, store refrigerated for up to 2 days.
How do I know when quinoa is done?
The grains will look translucent and show a small spiral.
Can I freeze leftovers?
Freeze chicken and quinoa separately. Sauce is best fresh.
What protein alternatives work?
Grilled shrimp or tofu are good substitutes.
Is this meal gluten-free?
Yes, naturally gluten-free.
How long will leftovers last?
Up to 3 days in airtight containers in the refrigerator.
Can I meal prep this?
Yes, store components separately and assemble before eating.
What makes this “Peruvian”?
The cilantro-based green sauce is inspired by traditional Peruvian chicken accompaniments.
Nutrition
(Approximate per serving)
Calories: 520
Protein: 38g
Carbohydrates: 40g
Fat: 24g
Fiber: 6g
Sodium: 480mg
Values may vary depending on ingredient brands and portion sizes.
Conclusion
Peruvian Chicken and Quinoa with Green Sauce brings bold, fresh flavors into a balanced and nourishing bowl. The smoky spiced chicken, fluffy quinoa, crisp vegetables, and creamy herb-packed sauce create a satisfying combination of textures and tastes. Whether you are preparing a wholesome family dinner or planning meals for the week, this dish delivers vibrant flavor with simple preparation.