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Peruvian-inspired · Dinner

Aji amarillo chicken with quinoa

Aji amarillo chicken with quinoa brings together golden chile chicken, quinoa, green beans, tomatoes, and lime in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
A single serving of Aji amarillo chicken: three golden, sauced chicken cutlets on a bed of quinoa, surrounded by crisp green beans and halved cherry tomatoes, finished with cilantro leaves and a lime wedge on a shallow white plate.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/2 pounds chicken breast cutlets
  • 1 1/2 cups quinoa
  • 10 ounces green beans, trimmed
  • 1 pint cherry tomatoes
  • 2 tablespoons aji amarillo paste
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons lime juice
  • 1/2 cup fresh cilantro leaves
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups quinoa according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons aji amarillo paste, 1/2 cup plain Greek yogurt, 2 tablespoons lime juice into a smooth sauce.

  2. Pat 1 1/2 pounds chicken breast cutlets dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 10 ounces green beans, trimmed and 1 pint cherry tomatoes. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, remove the skillet from the heat, add the sauce, and toss until evenly coated.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Aji amarillo chicken with quinoa. Finish with 1/2 cup fresh cilantro leaves.

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