Flavorful Peruvian Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Marinated and grilled chicken breast with warm spices, served alongside a crisp arugula salad with corn and a tangy cilantro-jalapeño sauce. The sauce is herbaceous and slightly spicy, brightening the whole plate.
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Nutrition & ingredients
Ingredients
serves 4- 1-1/2 to 2 pounds chicken breasts (2 large, halved horizontally and pounded to even thickness)
- 2 tablespoons lime juice
- 2 teaspoons honey
- 3 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper
- 2 ears fresh corn
- 1 large red bell pepper (finely diced)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon-style mustard
- 3 to 4 ounces arugula
- Cotija cheese (optional)
- 1 large avocado (optional, thinly sliced or chopped)
- 1-1/2 tablespoons jalapeño (ribs & seeds removed, coarsely chopped, see note 1)
- 1 cup cilantro (lightly packed)
- 1 teaspoon minced garlic
- 1/2 cup mayo
- 1 large lime (1 tsp zest & 2 tbsp juice)
At a glance
PER SERVING · TIME 400M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 572mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1017mg
- Calcium
- 70mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.