Peruvian-Style Chicken with Green Sauce

Put a South-American twist on your usual chicken dinner with this classic Peruvian-Style Chicken Breast with Green Sauce, altered a bit so I could lighten it up. You'll be blown away by the flavorful marinade and sauce!

5 from 8 votes

Peruvian-Style Chicken with Green Sauce

Put a South-American twist on your usual chicken dinner with this classic Peruvian dish, altered a bit so I could lighten it up. You'll be blown away by the flavorful marinade and sauce!

Prep Time1

Cook Time30

Course: Main Course

Cuisine: South American

Servings:

Calories: 220kcal

Author: Geri

Ingredients

FOR THE CHICKEN

1 1/2 lb boneless, skinless chicken breast (about 6 small breasts, or 3 large ones cut in half length-wise)
3 garlic cloves, chopped
2 teaspoon ground cumin
1 tablespoon olive oil
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/4 cup lime juice (from about 2 large limes)

FOR THE GREEN SAUCE

1 cup packed cilantro leaves
2 medium jalapenos, seeds removed and coarsely chopped*
2 garlic cloves
1 tablespoon extra-virgin olive oil
3 tablespoons fresh lime juice (from about 2 limes)
1/2 teaspoon kosher salt
1/4 cup light mayonnaise
3/4 cup nonfat, plain greek yogurt
water, as needed, to thin out the sauce

Instructions

Add chicken and marinade ingredients to a large bowl. Coat all chicken pieces in marinade, cover, and let sit in refrigerator for at least 2 hours, but preferably over night.
When ready to cook, remove chicken from marinade and grill over medium-high heat until internal temperature reaches 165 degrees. This takes about 5-6 minutes a side. You could also cook the chicken in a skillet over the same heat.
While chicken cooks, place all sauce ingredients in a blender or food processor and blend until smooth. Add a tablespoon of water at a time to thin the sauce out, if needed.
Serve chicken and sauce together however you like. I Have served the two together alongside some rice and grilled veggies. You could also serve it with some tortillas and veggies. Or--possibly my favorite way to eat this--chop up the chicken, serve it over your lettuce of choice, and top with the green sauce as a dressing. The possibilities are endless!

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated using 1/6 of the chicken and 1/6 of sauce.

WW Green SmartPoints: 3 for 1/4 of the chicken if you want to count the oil in the marinade. 2 tbsp of sauce is 1 SP, or 1/4 cup of sauce is 2 SP.

WW Blue SmartPoints: 1 SP for 1/4 of the chicken if you want to count the oil in the marinade. 2 tbsp of sauce is 1 SP, or 1/4 cup of sauce is 2 SP.

WW Purple SmartPoints: 1 SP for 1/4 of the chicken if you want to count the oil in the marinade. 2 tbsp of sauce is 1 SP, or 1/4 cup of sauce is 2 SP.

* If you're worried about the spice level, use one green bell pepper instead. You could also sub in a Poblano or Anaheim chili for a milder spice level.

Nutrition