Peruvian Chicken with Creamy Green Sauce (High Protein Dinner Prep)
A juicy, flavorful Peruvian-inspired chicken dish with a bright, herbaceous green sauce (aji verde) that delivers 35+ grams of protein per serving. Ready in 30 minutes with simple pantry staples, this meal works equally well for busy weeknights or meal prep.
Equipment
- large skillet
- shallow bowl or zip-top bag
- food processor or blender
- meat mallet
- instant-read thermometer
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 3 tablespoons olive oil
- Juice of 2 limes (about 3 tablespoons)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 cups fresh cilantro leaves, packed
- 1/2 cup fresh parsley leaves
- 3 cloves garlic
- 1 jalapeño, seeded
- Juice of 2 limes (about 3 tablespoons)
- 1/2 cup neutral oil (avocado or vegetable oil)
- 2 tablespoons Greek yogurt or light mayo
- 1/4 teaspoon salt
- 2-3 tablespoons water
Instructions
- Step 1: Pat chicken breasts dry with paper towels and pound to even 3/4-inch thickness using a meat mallet or heavy pan.
- Step 2: Whisk together olive oil, lime juice, minced garlic, cumin, paprika, salt, pepper, and oregano. Place chicken in zip-top bag and pour marinade over, coating well. Marinate 15 minutes to 4 hours.
- Step 3: Heat large skillet over medium-high heat until hot. Add chicken and cook undisturbed for 5-6 minutes until golden. Flip and cook another 5-6 minutes until internal temperature reaches 165°F.
- Step 4: Remove chicken to plate and let rest 5 minutes. While resting, add cilantro, parsley, garlic, jalapeño, lime juice, oil, Greek yogurt, and salt to food processor. Pulse until smooth, adding water as needed for consistency.
- Step 5: Serve chicken with green sauce drizzled over or on the side.
Notes
Storage: Keeps beautifully for up to 4 days in the refrigerator. Make extra green sauce and store separately for up to 5 days to use on vegetables, tacos, fish, or grain bowls. Use an instant-read thermometer to avoid overcooking chicken—pull at 163°F for juiciest results. Pound chicken to even thickness for uniform cooking. Aji verde consistency can be adjusted from chunky to completely smooth based on preference.