Peruvian Chicken and Rice with Green Sauce
Peruvian Chicken and Rice with Green Sauce is a delightful dish that marries tender, marinated chicken with fluffy rice, all topped with a vibrant green sauce made from fresh cilantro and zesty lime. This recipe transforms any meal into a festive occasion, perfect for weeknight dinners or special gatherings. Savor the bold flavors and make every bite an unforgettable experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Peruvian
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 cup low-sodium chicken broth
- 1 cup long-grain white rice
- 1 cup fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1 jalapeño, seeds removed (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- Season chicken with salt, pepper, cumin, and minced garlic.
- Sear chicken in a hot skillet over medium-high heat for about 5 minutes on each side until golden brown.
- Place seared chicken in the baking dish and pour in enough broth to cover half of each breast. Bake for 25-30 minutes or until internal temperature reaches 165°F (75°C).
- While the chicken bakes, blend cilantro, jalapeño (if using), lime juice, olive oil, salt, and pepper in a food processor until smooth.
- Serve baked chicken over cooked rice, drizzling the green sauce on top.
Nutrition
- Serving Size: 1 chicken breast with rice (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: - Marinate the chicken for at least 30 minutes before cooking for deeper flavor. - Substitute long-grain rice with brown rice or quinoa for a healthier option. - Add bell peppers or chili flakes for additional flavor variations.