What the heck is this?
Get ready to spice up your dinner routine with this Peruvian Chicken & Rice with Green Sauce! It’s a dish packed with vibrant, zesty flavors that’ll transport your taste buds straight to Peru. Tender, juicy chicken is paired with perfectly seasoned rice, all drizzled with an irresistible green sauce made from cilantro, garlic, and tangy lime. It’s the perfect balance of savory and fresh, making it ideal for any night of the week when you’re craving something with a little flair. This dish is all about bold flavors that aren’t overwhelming—just the right amount of spice and zest to make your meal feel special.
Why You’ll Love This Recipe
- The chicken is juicy, tender, and marinated in a delicious blend of spices.
- The green sauce is a fresh, herby addition that adds a burst of flavor.
- It’s a one-pan meal with rice, chicken, and sauce all coming together perfectly.
- The green sauce is super versatile and can be used as a dipping sauce for other dishes.
- Full of protein and flavor, but not heavy—perfect for a balanced meal.
- Great for meal prep—make it ahead and enjoy it all week long!
The Good Stuff You’ll Need
For the Chicken & Rice:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups chicken broth (or water)
- 1 tbsp butter (optional)
- 1/2 cup frozen peas (optional)
For the Green Sauce:
- 1 cup fresh cilantro leaves
- 2 cloves garlic, minced
- 1/4 cup lime juice (about 2 limes)
- 1/4 cup olive oil
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1-2 jalapeños (seeds removed for less heat, optional)
Let’s Do This
Step 1: Marinate the Chicken
In a small bowl, combine the olive oil, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mix all over the chicken breasts. Let the chicken marinate for at least 15 minutes (or up to an hour if you have the time).
Step 2: Cook the Rice
In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. If you’re using frozen peas, toss them in with the rice for the last 5 minutes of cooking. Stir in butter if desired for extra flavor.
Step 3: Cook the Chicken
While the rice cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the marinated chicken breasts and cook for about 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest.
Step 4: Make the Green Sauce
In a blender or food processor, combine the cilantro, garlic, lime juice, olive oil, cumin, salt, pepper, and jalapeños (if using). Blend until smooth. Taste and adjust seasoning if needed, adding more lime juice for tang or more jalapeño for heat.
Step 5: Serve It Up
Slice the chicken and serve it on top of the cooked rice. Drizzle generously with the green sauce. If you like, garnish with extra cilantro or lime wedges for an extra pop of flavor.
Serving Suggestions
Serve with a side of fresh salsa or roasted vegetables for extra color and flavor.
Pair with a crisp, cold glass of white wine or sparkling water with lime for a refreshing meal.
Switch It Up
Go Veggie: Swap the chicken for grilled tofu or chickpeas for a plant-based version.
Add Heat: Add extra jalapeños or a dash of hot sauce to the green sauce for a fiery kick.
Make It Crispy: Use bone-in, skin-on chicken thighs for a crispy skin and more flavor.
Add a Crunch: Top the dish with toasted pumpkin seeds or chopped nuts for added texture.
Make-Ahead Tips
Marinate the chicken the night before for extra flavor.
You can make the green sauce ahead of time and store it in the fridge for up to 3 days.
This dish is great for meal prep—store the chicken, rice, and sauce separately in airtight containers for up to 4 days.
Questions People Actually Ask
Q: Can I use brown rice?
A: Yes, just keep in mind that brown rice takes longer to cook—about 40–45 minutes instead of 15 minutes for white rice. You may need to add more liquid too.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and add even more flavor to the dish. Just cook until the internal temperature reaches 165°F.
Q: How do I make this dish spicier?
A: Add more jalapeños or a teaspoon of chili flakes to the green sauce for a spicier kick.
Q: Can I freeze the leftovers?
A: Yes! Store the chicken and rice in separate containers in the freezer for up to 3 months. Reheat in the microwave or on the stove with a splash of water or broth.
Peruvian Chicken & Rice with Green Sauce: A Flavorful Fiesta
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Get ready to spice up your dinner routine with this Peruvian Chicken & Rice with Green Sauce! It’s a dish packed with vibrant, zesty flavors that’ll transport your taste buds straight to Peru. Tender, juicy chicken is paired with perfectly seasoned rice, all drizzled with an irresistible green sauce made from cilantro, garlic, and tangy lime. It’s the perfect balance of savory and fresh, making it ideal for any night of the week when you’re craving something with a little flair. This dish is all about bold flavors that aren’t overwhelming—just the right amount of spice and zest to make your meal feel special.
Ingredients
For the Chicken & Rice:
2 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth (or water)
1 tbsp butter (optional)
1/2 cup frozen peas (optional)
For the Green Sauce:
1 cup fresh cilantro leaves
2 cloves garlic, minced
1/4 cup lime juice (about 2 limes)
1/4 cup olive oil
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1–2 jalapeños (seeds removed for less heat, optional)
Instructions
Step 1: Marinate the Chicken
In a small bowl, combine the olive oil, cumin, paprika, garlic powder, salt, and pepper. Rub the spice mix all over the chicken breasts. Let the chicken marinate for at least 15 minutes (or up to an hour if you have the time).
Step 2: Cook the Rice
In a medium saucepan, bring the chicken broth (or water) to a boil. Add the rice, reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and the liquid is absorbed. If you’re using frozen peas, toss them in with the rice for the last 5 minutes of cooking. Stir in butter if desired for extra flavor.
Step 3: Cook the Chicken
While the rice cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the marinated chicken breasts and cook for about 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest.
Step 4: Make the Green Sauce
In a blender or food processor, combine the cilantro, garlic, lime juice, olive oil, cumin, salt, pepper, and jalapeños (if using). Blend until smooth. Taste and adjust seasoning if needed, adding more lime juice for tang or more jalapeño for heat.
Step 5: Serve It Up
Slice the chicken and serve it on top of the cooked rice. Drizzle generously with the green sauce. If you like, garnish with extra cilantro or lime wedges for an extra pop of flavor.
Notes
Marinate the chicken the night before for extra flavor.
You can make the green sauce ahead of time and store it in the fridge for up to 3 days.
This dish is great for meal prep—store the chicken, rice, and sauce separately in airtight containers for up to 4 days
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~450 calories
- Protein: ~35g