Kick up the heat with our spicy spinach, jalapeño, lime juice, coriander & chilli pesto, and oregano “green crema” sauce. Drizzled over Peruvian-style roasted chicken pieces served with charred green beans and bell pepper slices for a perfectly balanced finish. This meal is a must-try!
Peruvian Chicken
Peruvian Chicken
with a green crema & fresh oregano
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Chicken
- Danish-style Feta
- Free-fange Chicken Breasts
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Oregano
- Green Beans
- Honey
- Lemon Juice
- Peruvian Spices
- Pesto Cream
- Salad Leaves
- Sliced Pickled Jalapeños
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
YOUR NEW FAV FLAVA
In a bowl, combine a drizzle of oil, the Honey, the Peruvian spices, and seasoning. Pat the Chicken dry with paper towel. Add the chicken breast to the spiced honey mixture and toss until coated.
GREEN MEANS GO
To a blender, add the pesto cream, the rinsed Spinach, ½ the chopped oregano, the lemon juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until lightly charred, 4-5 minutes (shifting occasionally). Season, remove from the pan, and set aside.
FINAL TOUCHES
Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated Chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a bowl, toss the rinsed leaves with the drained feta, ½ the toasted Almonds, a drizzle of olive oil, and seasoning. Set aside.
PERUVIAN FEAST!
Pile up the glorious green beans and serve with the fresh salad. Side with the Peruvian spiced Chicken slices. Drizzle the green crema over the chicken and garnish with the remaining oregano and the toasted nuts.
YOUR NEW FAV FLAVA
In a bowl, combine a drizzle of oil, the Honey, the Peruvian spices, and seasoning. Pat the Chicken dry with paper towel. Add the chicken breasts to the spiced honey mixture and toss until coated.
GREEN MEANS GO
To a blender, add the pesto cream, the rinsed Spinach, ½ the chopped oregano, the lemon juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until lightly charred, 5-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
FINAL TOUCHES
Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated Chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a bowl, toss the rinsed leaves with the drained feta, ½ the toasted Almonds, a drizzle of olive oil, and seasoning. Set aside.
PERUVIAN FEAST!
Pile up the glorious green beans and serve with the fresh salad. Side with the Peruvian spiced Chicken slices. Drizzle the green crema over the chicken and garnish with the remaining oregano and the toasted nuts.
YOUR NEW FAV FLAVA
In a bowl, combine a drizzle of oil, the Honey, the Peruvian spices, and seasoning. Pat the Chicken dry with paper towel. Add the chicken breasts to the spiced honey mixture and toss until coated.
GREEN MEANS GO
To a blender, add the pesto cream, the rinsed Spinach, ½ the chopped oregano, the lemon juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until lightly charred, 5-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
FINAL TOUCHES
Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated Chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a bowl, toss the rinsed leaves with the drained feta, ½ the toasted Almonds, a drizzle of olive oil, and seasoning. Set aside.
PERUVIAN FEAST!
Pile up the glorious green beans and serve with the fresh salad. Side with the Peruvian spiced Chicken slices. Drizzle the green crema over the chicken and garnish with the remaining oregano and the toasted nuts.
YOUR NEW FAV FLAVA
In a bowl, combine a drizzle of oil, the Honey, the Peruvian spices, and seasoning. Pat the Chicken dry with paper towel. Add the chicken breasts to the spiced honey mixture and toss until coated.
GREEN MEANS GO
To a blender, add the pesto cream, the rinsed Spinach, ½ the chopped oregano, the lemon juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside.
ALL THE Almonds
Place the chopped Almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED BEANS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until lightly charred, 6-7 minutes (shifting occasionally). Season, remove from the pan, and set aside.
FINAL TOUCHES
Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated Chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SIMPLE SALAD
In a bowl, toss the rinsed leaves with the drained feta, ½ the toasted Almonds, a drizzle of olive oil, and seasoning. Set aside.
PERUVIAN FEAST!
Pile up the glorious green beans and serve with the fresh salad. Side with the Peruvian spiced Chicken slices. Drizzle the green crema over the chicken and garnish with the remaining oregano and the toasted nuts.
Frequently Asked Questions
What is the preparation time for Peruvian Chicken?
The preparation time for Peruvian Chicken with a green crema & fresh oregano is between 20 and 40 minutes.
What is the total time required to make Peruvian Chicken with a green crema & fresh oregano?
The total time required to make Peruvian Chicken with a green crema & fresh oregano is between 40 and 55 minutes.
How many servings does Peruvian Chicken provide?
4 servings
What are the main ingredients in Peruvian Chicken?
Almonds, Chicken, Danish-style Feta, Free-fange Chicken Breasts, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Green Beans, Honey, Lemon Juice, Peruvian Spices, Pesto Cream, Salad Leaves, Sliced Pickled Jalapeños, Spinach
What is the nutritional information of Peruvian Chicken?
Calories: 621, Carbs: 25 grams, Fat: grams, Protein: 48.6 grams, Sugar: 15.5 grams, Salt: 628 grams
How do I prepare Peruvian Chicken?
YOUR NEW FAV FLAVA: In a bowl, combine a drizzle of oil, the honey, the Peruvian spices, and seasoning. Pat the chicken dry with paper towel. Add the chicken breasts to the spiced honey mixture and toss until coated. GREEN MEANS GO: To a blender, add the pesto cream, the rinsed spinach, ½ the chopped oregano, the lemon juice, the chopped jalapeños (to taste), and seasoning. Pulse until smooth. Set aside. ALL THE ALMONDS: Place the chopped almonds in a pan (with a lid) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FINAL TOUCHES: Return the pan to medium heat with a drizzle of oil. When hot, fry the marinated chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. Remove from the pan and rest for 5 minutes before slicing and seasoning. SIMPLE SALAD: In a bowl, toss the rinsed leaves with the drained feta, ½ the toasted almonds, a drizzle of olive oil, and seasoning. Set aside. PERUVIAN FEAST!: Pile up the glorious green beans and serve with the fresh salad. Side with the Peruvian spiced chicken slices. Drizzle the green crema over the chicken and garnish with the remaining oregano and the toasted nuts. CHARRED BEANS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved green beans until lightly charred, 5-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
What should be prepared from my kitchen to make Peruvian Chicken?
Almonds, Chicken, Danish-style Feta, Free-fange Chicken Breasts, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Oregano, Green Beans, Honey, Lemon Juice, Peruvian Spices, Pesto Cream, Salad Leaves, Sliced Pickled Jalapeños, Spinach
How many calories does Peruvian Chicken have?
621 calories
How much fat content does Peruvian Chicken have?
grams
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