Description
This vibrant Peruvian Chicken with Green Sauce features tender, flavorful baked chicken breasts seasoned with aromatic spices and topped with a refreshing, creamy cilantro jalapeño sauce. Easy to prepare and perfect for a weeknight dinner, this dish combines zesty lime, fresh herbs, and a hint of heat for a deliciously balanced meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- Salt and pepper to taste
Green Sauce
- 1 cup fresh cilantro leaves
- 1 jalapeño pepper, seeds removed
- 2 tbsp freshly squeezed lime juice
- ½ cup mayonnaise
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray to prevent the chicken from sticking.
- Season the Chicken: Season the chicken breasts evenly with salt, pepper, ground cumin, and paprika to infuse them with warm, smoky flavors.
- Bake the Chicken: Arrange the seasoned chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Make the Green Sauce: While the chicken bakes, combine fresh cilantro leaves, jalapeño (with seeds removed), minced garlic, lime juice, mayonnaise, and a pinch of salt and pepper in a blender. Blend until the sauce is smooth and creamy.
- Rest and Serve: Once baked, let the chicken rest for five minutes to allow juices to redistribute. Slice the chicken and drizzle generously with the vibrant green sauce before serving.
Notes
- Adjust the jalapeño quantity for desired heat level or substitute with milder peppers if preferred.
- Mayonnaise can be replaced with Greek yogurt for a lighter green sauce.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Serve with rice, quinoa, or a fresh salad to complete the meal.
