If you’re itching to spice up your routine with bold flavors and vibrant colors, look no further than the Peruvian Chicken and Quinoa Bowl with Green Sauce. This satisfying meal layers smoky, zesty marinated chicken over fluffy quinoa, loads the bowl with creamy avocado and juicy tomatoes, then ties it all together with a punchy cilantro-lime green sauce. The bowl’s balance of lean protein, wholesome grains, and fresh produce proves that eating healthy can be a true celebration of taste. Every forkful invites you on a little flavor vacation, making this dish a weeknight champion or a showstopping meal for guests.
Ingredients You’ll Need
What I love about crafting a Peruvian Chicken and Quinoa Bowl with Green Sauce is how a modest list of ingredients transforms into something genuinely special. Each one plays a key role, from imparting deep aromas to adding bright pops of color—don’t skip a thing for the full Peruvian-inspired experience!
- Chicken Thighs or Breasts: Choose boneless, skinless pieces for the juiciest and most flavorful results; thighs are extra forgiving and stay tender.
- Olive Oil: Acts as the flavor-carrying base for both the marinade and green sauce for maximum silkiness.
- Fresh Garlic: Infuses both the chicken and sauce with that unmistakable punchy aroma.
- Smoked Paprika: Adds a smoky depth to the chicken, capturing some of that traditional grilled Peruvian flavor.
- Ground Cumin: Lends a warm, earthy note that ties the whole bowl together.
- Lime Juice: The acid brightens the marinade and green sauce with zesty freshness; freshly squeezed is best.
- Salt and Black Pepper: Essential for seasoning every layer, so taste as you go for perfect balance.
- Quinoa: This ancient grain is slightly nutty and wonderfully fluffy, making the perfect bowl base.
- Water or Chicken Broth: Cooking quinoa in broth takes the flavor up a notch, but water works just fine.
- Fresh Cilantro: The heart of the green sauce, packing a fresh, herby punch that’s unmistakable.
- Greek Yogurt or Mayonnaise: Either option creates a creamy, tangy sauce; use Greek yogurt for a lighter touch.
- Jalapeño: Adds gentle heat; remove the seeds for milder flavor, or leave a few in if you’re adventurous.
- Cherry Tomatoes: Provide sweet juiciness, popping with color and freshness in every bite.
- Avocado: Brings creamy, buttery richness—ripe but firm avocados work best for slicing.
- Red Onion: A little goes a long way to add bite and crunch to your bowl.
- Fresh Cilantro for Garnish: Adds a final flare of green and fragrant flavor before serving.
How to Make Peruvian Chicken and Quinoa Bowl with Green Sauce
Step 1: Cook the Quinoa
Start with the base: combine rinsed quinoa and either water or chicken broth in a medium pot, seasoning lightly with salt. Bring it to a steady boil, then reduce the heat and cover. Let it simmer gently for about 15 minutes, until the liquid is absorbed and the quinoa looks fluffy with tiny spirals separating from the grains. Fluff it with a fork and set aside—this is the perfect foundation for your layers of flavor!
Step 2: Marinate the Chicken
In a mixing bowl, blend together the olive oil, garlic, smoked paprika, cumin, fresh lime juice, salt, and pepper. Add your chicken pieces, tossing thoroughly so every bit is coated in that alluring marinade. Let the chicken bathe in those flavors for at least 20 minutes; if time allows, longer means even deeper flavor. This step is key to achieving that unmistakable Peruvian Chicken and Quinoa Bowl with Green Sauce personality.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat. Once hot, lay in your marinated chicken and listen for that satisfying sizzle. Cook each side for 5 to 7 minutes until beautifully golden and fully cooked (internal temperature of 165°F/74°C). Rest the chicken briefly, then slice it into tender, juicy strips you’ll want to sneak a bite from immediately.
Step 4: Prepare the Green Sauce
In a blender or small food processor, combine cilantro leaves, Greek yogurt or mayonnaise, seeded jalapeño, garlic, lime juice, and olive oil. Season with salt and black pepper. Blend until everything comes together in a gorgeous, creamy green sauce. This herby, zesty sauce is truly the signature of any Peruvian Chicken and Quinoa Bowl with Green Sauce, so taste and adjust the seasonings to your preference!
Step 5: Assemble the Bowls
Divide your perfectly fluffed quinoa among serving bowls. Arrange the sliced chicken on top, then tuck in halved cherry tomatoes, creamy avocado slices, and vibrant slivers of red onion. Drizzle everything generously with your fresh green sauce. You’re so close to savoring the magic!
Step 6: Serve
Sprinkle your finished bowls with fresh cilantro for that extra burst of color and flavor. Serve immediately while warm—each bite is a happy collision of textures and tastes unique to this Peruvian Chicken and Quinoa Bowl with Green Sauce.
How to Serve Peruvian Chicken and Quinoa Bowl with Green Sauce
Garnishes
Top your bowl with extra cilantro, a few jalapeño slices if you want more heat, and an extra squeeze of fresh lime for a tangy finish. Crumbled queso fresco or a scattering of pepitas add unexpected texture. Each garnish elevates your Peruvian Chicken and Quinoa Bowl with Green Sauce with new color and flair!
Side Dishes
Pair this bowl with a simple green salad tossed in lime vinaigrette, or roasted sweet potatoes for a hint of natural sweetness. Warm corn tortillas or toasty flatbread also make exceptional accompaniments to scoop up every last bit of the flavorful sauce.
Creative Ways to Present
Present your Peruvian Chicken and Quinoa Bowl with Green Sauce family-style, setting out all components for guests to build their own masterpiece. For something fun and portable, layer everything in mason jars for a color-packed lunch on the go. Or set up a build-your-own bowl bar for gatherings—it’s interactive and guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Let your leftover Peruvian Chicken and Quinoa Bowl with Green Sauce cool to room temperature, then transfer the quinoa, chicken, and toppings to airtight containers. Store the green sauce separately to keep everything fresh. Properly stored, leftovers will keep for up to 4 days in the refrigerator, making them ideal for speedy lunches or weeknight dinners.
Freezing
Both the cooked chicken and quinoa freeze well if you plan to make extra! Store them in freezer-safe containers or bags for up to 2 months. The green sauce, however, is best made fresh or stored in the fridge for a few days, since freezing may affect its creamy texture and vibrant taste.
Reheating
For best results, gently reheat the chicken and quinoa in a microwave or saucepan until warmed through, being careful not to overcook. Add fresh toppings and drizzle with green sauce just before serving to preserve all that brightness and texture in your Peruvian Chicken and Quinoa Bowl with Green Sauce!
FAQs
Can I use leftover rotisserie chicken instead of cooking from scratch?
Absolutely! Using rotisserie chicken makes this recipe even quicker. Simply toss the shredded meat in the marinade ingredients to infuse some of that Peruvian flavor, then follow the remaining steps for building your bowl.
Is Peruvian Chicken and Quinoa Bowl with Green Sauce spicy?
The spice level is mild to moderate, thanks to the jalapeño in the green sauce. Remove all the seeds for a gentle kick, or leave some in if you crave more heat. For an extra fire boost, add a dash of hot sauce right before serving!
Can I make the green sauce dairy-free?
Absolutely—swap Greek yogurt with your favorite plain dairy-free yogurt or a vegan mayonnaise. The sauce will still be creamy, fresh, and every bit as addictive drizzled over your Peruvian Chicken and Quinoa Bowl with Green Sauce.
What’s the best way to meal-prep this recipe?
Cook the quinoa and chicken ahead, slice all veggies, and whip up the green sauce in advance. Store each component separately in the fridge, then assemble bowls fresh throughout the week for quick lunches or flavorful dinners.
Can I substitute the quinoa?
Yes, you can swap the quinoa for brown rice, farro, couscous, or even cauliflower rice for a low-carb option. The star of the show will always be the flavorful chicken and that unforgettable green sauce, no matter your grain choice!
Final Thoughts
This Peruvian Chicken and Quinoa Bowl with Green Sauce bursts with personality, nutrition, and that satisfyingly fresh finish loved by so many. From busy weekdays to relaxed gatherings with friends, it never fails to brighten up the table—and the taste buds. Give it a try; you just may find yourself craving this flavor-packed bowl again and again!
Print
Peruvian Chicken and Quinoa Bowl with Green Sauce Recipe
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Peruvian Chicken and Quinoa Bowl with Green Sauce is a delicious and nutritious meal that combines tender marinated chicken, fluffy quinoa, and a flavorful green sauce. It’s a perfect balance of protein, whole grains, and fresh ingredients.
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- Pinch of salt
For the Peruvian Green Sauce
- 1/2 cup fresh cilantro
- 1/2 cup Greek yogurt or mayonnaise
- 1 small jalapeño, seeded
- 1 clove garlic
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Bowl
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- Fresh cilantro for garnish
Instructions
- Cook the Quinoa: In a medium pot, combine rinsed quinoa and water (or broth) with a pinch of salt. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Marinate the Chicken: In a bowl, combine olive oil, garlic, smoked paprika, cumin, lime juice, salt, and pepper. Add chicken and toss to coat. Let marinate for at least 20 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and fully cooked (internal temperature 165°F / 74°C). Slice into strips.
- Prepare the Green Sauce: In a blender or food processor, combine cilantro, Greek yogurt (or mayonnaise), jalapeño, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.
- Assemble the Bowls: Divide cooked quinoa among serving bowls. Top with sliced chicken, cherry tomatoes, avocado, and red onion. Drizzle generously with Peruvian green sauce.
- Serve: Garnish with fresh cilantro and serve immediately while warm.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 36 g
