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Peruvian Ají Chicken

Peruvian Ají Chicken with Coconut Quinoa and Roasted Sweet Potatoes

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On the menu Jan 7 — Jan 13

Looking to impress your dinner companion? Chef Taylor’s ají amarillo sauce is here for you. She’s blending the Peruvian yellow chiles with lime juice, cilantro, onion, and garlic, then using the spicy, tangy, slightly fruity blend in two ways: as both a marinade for chicken breasts and a sauce for dipping and drizzling. Roasted sweet potatoes and fluffy coconut quinoa are perfect for soaking up every last drop of sauce.

  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 790
  • Protein 48g
  • Total Carb 78g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    • 1
    • sweet potato
  • cilantro
    • 1/4 ounce
    • cilantro
  • limes
    • 4
    • limes
  • garlic
    • 2 cloves
    • garlic
  • red onion
    • 1
    • red onion
  • ají amarillo paste
    • 2 teaspoons
    • ají amarillo paste
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • quinoa
    • 2/3 cup
    • quinoa
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • blender or food processor (optional)
  • baking sheet
  • 10" medium pan