Peruvian Chicken with Green Sauce
A quick and easy dish featuring juicy chicken and a fresh cilantro green sauce, perfect for weeknight meals.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pounded to even thickness for even cooking
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
For the Green Sauce
- 1 cup fresh cilantro
- 1/2 cup green onions
- 1 piece jalapeño, seeded Remove seeds for milder sauce
- 1/4 cup lime juice Add more to taste
- 1/2 cup Greek yogurt or mayonnaise Use Greek yogurt for tanginess or mayonnaise for richness
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, cumin, paprika, salt, and pepper.
- Rub the mixture over the chicken breasts and place them in a baking dish.
Baking
- Bake for 20-25 minutes until cooked through.
Making the Sauce
- While the chicken is baking, make the green sauce by blending cilantro, green onions, jalapeño, lime juice, and Greek yogurt until smooth.
Serving
- Once the chicken is cooked, slice it and serve with the green sauce drizzled on top.
Notes
Store leftovers in an airtight container for up to 3 days. Store sauce separately to keep it fresh. Freeze cooked chicken for up to 2 months; thaw in the fridge before reheating. Thawed sauce may separate slightly—stir or re-blend before using.