Name: Peruvian Chicken & Rice with Green Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Peruvian-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 2 teaspoons ground cumin; 2 teaspoons paprika; Salt and pepper to taste; 2 cups cooked rice (white, brown, or quinoa for a healthier option); 2 tablespoons fresh cilantro, chopped (for garnish); For the Green Sauce:; 1 cup fresh cilantro leaves; 1 jalapeño, seeds removed for less heat (optional); 3 tablespoons olive oil; 2 tablespoons lime juice; 2 garlic cloves; 1/2 teaspoon ground cumin; Salt and pepper to taste; 1/4 cup water (adjust for desired consistency)

Description

This Peruvian-inspired Chicken & Rice with Green Sauce brings vibrant flavors to your plate. The succulent chicken is paired with a fragrant, herb-infused green sauce and served on a bed of fluffy rice. It’s not only incredibly delicious but also packed with nutrients. With healthy ingredients like chicken, cilantro, and lime, this dish provides a perfect balance of protein, fresh herbs, and zest. Whether you’re looking for a wholesome weeknight dinner or a flavorful meal for guests, this recipe will impress.

Ingredients

Scale

4 boneless, skinless chicken breasts

1 tablespoon olive oil

2 teaspoons ground cumin

2 teaspoons paprika

Salt and pepper to taste

2 cups cooked rice (white, brown, or quinoa for a healthier option)

2 tablespoons fresh cilantro, chopped (for garnish)

For the Green Sauce:

1 cup fresh cilantro leaves

1 jalapeño, seeds removed for less heat (optional)

3 tablespoons olive oil

2 tablespoons lime juice

2 garlic cloves

1/2 teaspoon ground cumin

Salt and pepper to taste

1/4 cup water (adjust for desired consistency)

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Instructions

Prepare the chicken:
Season the chicken breasts with ground cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F). Remove from the skillet and set aside to rest.
Cook the rice:
While the chicken is cooking, prepare the rice according to package instructions. If you prefer a healthier alternative, you can opt for quinoa or brown rice, which are both rich in fiber and nutrients.
Make the green sauce:
In a food processor or blender, combine cilantro, jalapeño (optional), olive oil, lime juice, garlic, ground cumin, salt, and pepper. Blend until smooth. If the sauce is too thick, add water gradually until you achieve your desired consistency. Taste and adjust seasoning as needed.
Assemble the dish:
Slice the cooked chicken breasts into thin strips. Serve a bed of rice on each plate, top with sliced chicken, and drizzle generously with the fresh green sauce.
Garnish and serve:
Garnish with additional chopped cilantro for a pop of color and flavor. Serve immediately and enjoy

Notes

If you don’t have a food processor, you can finely chop the ingredients and mix them together for a chunkier sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Peruvian-Inspired