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.

What are the main ingredients in Peruvian Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Peruvian Chicken

Name: Peruvian Chicken
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel

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

with a green crema & fresh oregano

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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.

Honey - 7,5ml
Peruvian Spices - 12,5ml
Free-range Chicken Breast - 1
Pesto Cream - 75ml
Spinach - 20g
Fresh Oregano - 3g
Lemon Juice - 10ml
Sliced Pickled Jalapeños - 10g
Almonds - 5g
Green Beans - 80g
Salad Leaves - 20g
Danish-style Feta - 30g

Download the Recipe

Serves 2

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.

Honey - 15ml
Peruvian Spices - 25ml
Free-fange Chicken Breasts - 2
Pesto Cream - 130ml
Spinach - 40g
Fresh Oregano - 5g
Lemon Juice - 20ml
Sliced Pickled Jalapeños - 20g
Almonds - 10g
Green Beans - 160g
Salad Leaves - 40g
Danish-style Feta - 60g

Download the Recipe

Serves 3

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.

Honey - 22,5ml
Peruvian Spices - 37,5ml
Free-range Chicken Breasts - 3
Pesto Cream - 200ml
Spinach - 60g
Fresh Oregano - 8g
Lemon Juice - 30ml
Sliced Pickled Jalapeños - 30g
Almonds - 15g
Green Beans - 240g
Salad Leaves - 60g
Danish-style Feta - 90g

Download the Recipe

Serves 4

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.