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Peruvian Chicken with Green Sauce

Cumin and paprika roasted chicken with a sharp herb-and-garlic green sauce, rice, and a bright tomato salad.

Total
50 min
Prep
15 min
Cook
35 min
Serves
4
  • healthy
  • meal-prep

Ingredients

For 4 servings

  • chicken thighs24 oz
  • white rice2 cup
  • romaine lettuce4 cup
  • tomato2 piece
  • red onion1 piece
  • fresh cilantro20 sprig
  • mayonnaise6 tbsp
  • lime2 piece
  • garlic12 clove
  • ground cumin6 tsp
  • smoked paprika4 tsp
  • dried oregano2 tsp
  • olive oil4 tbsp
  • salt2 tsp

You'll need

oven · sheet pan · pot · blender

Method

  1. Preheat the oven to 425 F.

    5 min · bake

  2. Rub the chicken with cumin, paprika, oregano, half the garlic and salt.

    6 min · prep

  3. Roast skin-side up until the skin crisps and it reads 165 F.

    30 min · roast

  4. Cook the rice according to package directions.

    15 min · boil

  5. Blend cilantro, mayonnaise, remaining garlic, lime and salt into a green sauce.

    5 min · prep

  6. Chop the lettuce, tomato and onion and dress with lime and salt.

    6 min · prep

  7. Rest the chicken 5 minutes so the juices settle.

    5 min · rest

  8. Serve over rice with the salad and plenty of green sauce.

    3 min · rest

Serving suggestion

Make double the green sauce — it disappears faster than you expect.