Peruvian Chicken Quinoa Bowls
Trader Joe'sPeruvian Chicken Quinoa Bowls
Ingredients
For the Peruvian Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon aji amarillo paste, optional, for authentic flavor
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Roasted Vegetables
- 1 sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
- 1/2 red onion, medium, roughly chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Aji Verde Sauce
- 1 cup fresh cilantro, packed
- 1/2 cup Greek yogurt, plain, full-fat or low-fat
- 1 jalapeño, small, seeded and roughly chopped (or 1/2 small aji amarillo, seeded)
- 1 clove garlic
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For Assembly and Garnish
- 1 avocado, ripe, diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons olive oil, 2 tablespoons lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, aji amarillo paste (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes while you prepare other components.
⏱️ 15 min
- 2
Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced sweet potato, red bell pepper, and red onion. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat. Spread the vegetables in a single layer.
⏱️ 10 min•🌡️ 400
- 3
Cook Quinoa: While the oven preheats, combine the rinsed quinoa, 2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 4
Roast Chicken and Vegetables: Add the marinated chicken pieces to the baking sheet with the vegetables, spreading them out in a single layer. Roast for 20-25 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 5
Make Aji Verde Sauce: While the chicken and vegetables roast, prepare the Aji Verde sauce. In a blender or food processor, combine the fresh cilantro, Greek yogurt, seeded jalapeño (or aji amarillo), garlic clove, 1 tablespoon lime juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 6
Assemble Bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a generous portion of the roasted chicken and vegetables. Garnish with diced avocado and chopped fresh cilantro. Drizzle generously with the creamy Aji Verde sauce and serve with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sPeruvian Chicken Quinoa Bowls
Ingredients
For the Peruvian Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 tablespoon aji amarillo paste, optional, for authentic flavor
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Roasted Vegetables
- 1 sweet potato, medium, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
- 1/2 red onion, medium, roughly chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Creamy Aji Verde Sauce
- 1 cup fresh cilantro, packed
- 1/2 cup Greek yogurt, plain, full-fat or low-fat
- 1 jalapeño, small, seeded and roughly chopped (or 1/2 small aji amarillo, seeded)
- 1 clove garlic
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon salt
For Assembly and Garnish
- 1 avocado, ripe, diced
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons olive oil, 2 tablespoons lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, aji amarillo paste (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes while you prepare other components.
⏱️ 15 min - 2
Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced sweet potato, red bell pepper, and red onion. Drizzle with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat. Spread the vegetables in a single layer.
⏱️ 10 min•🌡️ 400 - 3
Cook Quinoa: While the oven preheats, combine the rinsed quinoa, 2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 4
Roast Chicken and Vegetables: Add the marinated chicken pieces to the baking sheet with the vegetables, spreading them out in a single layer. Roast for 20-25 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 5
Make Aji Verde Sauce: While the chicken and vegetables roast, prepare the Aji Verde sauce. In a blender or food processor, combine the fresh cilantro, Greek yogurt, seeded jalapeño (or aji amarillo), garlic clove, 1 tablespoon lime juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 6
Assemble Bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a generous portion of the roasted chicken and vegetables. Garnish with diced avocado and chopped fresh cilantro. Drizzle generously with the creamy Aji Verde sauce and serve with lime wedges on the side.
⏱️ 5 min