Ready for a meal that’s as vibrant as it is delicious? Let me introduce you to the Peruvian Chicken and Quinoa Bowl with Green Sauce: a dish that flawlessly blends the warmth of spiced, juicy chicken with the nutty goodness of quinoa, and bursts of fresh veggies, all brought together by a zesty, herby green sauce you’ll want to put on everything. The textures, colors, and flavors sing together in perfect harmony—and you’ll love how every nourishing bite brings you right back for more. Trust me, this bowl makes weeknight dinners or lunches something to look forward to!
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be daunted by the list! Each ingredient in this Peruvian Chicken and Quinoa Bowl with Green Sauce has an important role, from adding bold flavor to contributing pops of color and creamy texture. Grab everything below and you’re on your way to a meal that feels truly special but is so easy to pull together.
- Chicken Thighs or Breasts: Boneless, skinless options soak up the marinade beautifully and stay tender when cooked.
- Olive Oil: Gives moisture and helps develop a golden crust on the chicken and richness in the green sauce.
- Garlic: Adds punchy, aromatic flavor to both the marinade and green sauce.
- Smoked Paprika: Delivers a mellow smokiness that echoes classic Peruvian grilled chicken.
- Ground Cumin: Supplies earthy depth and a touch of warmth to the chicken.
- Fresh Lime Juice: Offers zippy brightness and ties every element together.
- Salt and Black Pepper: Enhance all the other flavors throughout the dish.
- Quinoa: A protein-packed grain base that’s light, fluffy, and fast to cook.
- Water or Chicken Broth: Choose broth for extra flavor, or water for a lighter bowl.
- Fresh Cilantro: Brings bold green color and unmistakable herbal aroma to the sauce and as garnish.
- Greek Yogurt or Mayonnaise: Lends creamy, tangy body to the luscious green sauce.
- Jalapeño: Gives the green sauce its bright hue and a gentle, customizable kick.
- Cherry Tomatoes: Burst with sweetness and add juicy color to the bowl.
- Avocado: Offers creamy richness that balances the zing of the sauce.
- Red Onion: Provides sharp, crisp contrast to the other toppings.
- Extra Fresh Cilantro: A must-have finishing touch that perks up the whole bowl.
How to Make Peruvian Chicken and Quinoa Bowl with Green Sauce
Step 1: Cook the Quinoa
Start by getting your quinoa nice and fluffy! Rinse the grains under cold water to wash away any bitterness, then combine with water (or chicken broth for extra flavor) and a pinch of salt in a medium pot. Bring it all to a boil, then reduce the heat, cover, and simmer gently for about 15 minutes. When the liquid is absorbed and the grains look plump, fluff them with a fork and set aside—your perfect base is ready!
Step 2: Marinate the Chicken
While your quinoa cooks, it’s time to infuse the chicken with lots of flavor. In a mixing bowl, stir together the olive oil, garlic, smoked paprika, cumin, lime juice, and salt and pepper. Toss the chicken pieces until they’re evenly coated, then let them marinate for at least 20 minutes so the flavors really sink in. This step is key for tender, tasty protein in your Peruvian Chicken and Quinoa Bowl with Green Sauce!
Step 3: Cook the Chicken
Place your marinated chicken in a hot skillet over medium-high heat. Cook each side for about 5 to 7 minutes, or until the outside is golden and delicious and the inside is cooked through (aim for 165°F / 74°C). Once done, let the chicken rest for a couple of minutes, then slice into strips—the succulent, spiced centerpiece for your bowl.
Step 4: Prepare the Green Sauce
Now, the magic touch! Into a blender or food processor goes the cilantro, Greek yogurt (or mayo), jalapeño, garlic, lime juice, olive oil, salt, and pepper. Give it a whirl until the sauce is creamy, dreamy, and unapologetically green. If you like more heat, keep the jalapeño seeds. If you want it milder, remove them—it’s all up to you!
Step 5: Assemble the Bowls
It’s time to build your masterpiece! Split the cooked quinoa among serving bowls and top with those juicy chicken slices, cherry tomatoes, creamy avocado, and slices of red onion. Drizzle everything generously with that irresistible Peruvian green sauce. You’ll want to taste a little of every element in each bite.
Step 6: Serve
Last but not least, add a final flourish of fresh cilantro over each bowl. Serve immediately, while everything is perfectly warm and the colors and aromas are at their brightest. The Peruvian Chicken and Quinoa Bowl with Green Sauce is best enjoyed right away!
How to Serve Peruvian Chicken and Quinoa Bowl with Green Sauce
Garnishes
Take things up a notch with the right finishing touches! For this Peruvian Chicken and Quinoa Bowl with Green Sauce, I love a handful of extra cilantro, a sprinkle of flaky sea salt, a quick squeeze of lime over the top, and even a few extra jalapeño slices for those heat lovers. These little additions not only boost presentation but also make every bite pop with freshness.
Side Dishes
This bowl is hearty enough to stand alone, but if you’re craving a full spread, serve it alongside roasted sweet potato wedges, crispy plantain chips, or a refreshing side salad with citrusy vinaigrette. These pairings enhance all the vibrant flavors going on in your Peruvian Chicken and Quinoa Bowl with Green Sauce.
Creative Ways to Present
For gatherings or meal prep, try turning the bowl into a build-your-own bar! Set out all the components separately so everyone can assemble their perfect Peruvian Chicken and Quinoa Bowl with Green Sauce. Or, layer everything into mason jars for a portable, Instagram-ready lunch. Even mini bowls work beautifully for party appetizers!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store each component separately in airtight containers in the fridge. The cooked chicken and quinoa will keep well for up to 3 days, while the green sauce stays vibrant and flavorful for about 2 days. This makes it easy to customize fresh bowls all week!
Freezing
Want to prep ahead? You can freeze the cooked chicken and even the quinoa for up to two months. Just cool them completely before packaging in freezer-safe bags or containers. The green sauce doesn’t freeze well because of the yogurt, but it comes together so quickly, there’s no reason not to make it fresh.
Reheating
To reheat, simply pop the chicken and quinoa in the microwave or warm them gently on the stovetop with a splash of water or broth to bring back their moisture. Assemble your bowl as usual, then finish with a fresh drizzle of green sauce to keep the flavors lively and bright.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Grilled shrimp, seared tofu, or even roasted chickpeas would be fantastic swaps for the chicken, keeping the spirit of the Peruvian Chicken and Quinoa Bowl with Green Sauce while making it your own.
Is there a dairy-free option for the green sauce?
Of course! Use a plant-based yogurt or vegan mayo in place of Greek yogurt or mayonnaise. You’ll still enjoy all the creamy texture and tang that defines the Peruvian Chicken and Quinoa Bowl with Green Sauce.
Do I have to use quinoa?
Quinoa is wonderfully nutritious and quick, but you can use brown rice, farro, or even cauliflower rice for a lighter or grain-free twist. The Peruvian Chicken and Quinoa Bowl with Green Sauce tastes great with just about any hearty base.
Can I make the green sauce ahead of time?
Yes! The green sauce can be made up to two days in advance and stored in the fridge. Just give it a good stir before serving to revive its creamy texture and bold flavor.
How spicy is the green sauce?
The spice level is totally up to you. Remove the seeds from the jalapeño for a mild sauce, or leave them in for more of a kick. Some folks love adding a second jalapeño if they crave extra heat in their Peruvian Chicken and Quinoa Bowl with Green Sauce!
Final Thoughts
I can’t wait for you to try this Peruvian Chicken and Quinoa Bowl with Green Sauce in your own kitchen! Each bite is packed with color, bold flavor, and real nourishment, making it just the thing when you want a meal that feels homemade and exciting. Give it a go—you’ll be hooked after the very first bowl!
Print
Peruvian Chicken and Quinoa Bowl with Green Sauce Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Enjoy a flavorful and nutritious meal with this Peruvian Chicken and Quinoa Bowl topped with a zesty Green Sauce. Packed with protein, fiber, and fresh ingredients, this dish is a perfect balance of taste and health.
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: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Blender
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: N/A
