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Inca Chicken Quinoa Bowl
Reap the benefits of Peru's indigenous Incan heritage and all of its best superfoods in one delicious bowl. It starts with a base of baby spinach and red and white quinoa, along with Peru's other gifts to the Americas like purple potatoes, green lima beans, and Peruvian yellow peppers (aji amarillo), pickled with bell peppers. Topped with turmeric- and aji amarillo-marinated grilled chicken breast and finished with a garlic-lemon vinaigrette, this bowl is as great-tasting and it is for you.
Nutritional facts
Protein
38g
Carbs
47g
Calories
840
Fat
55g
Ingredients
Lima green beans, Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, Bay Leaf, Turmeric, Extra Virgin Olive Oil, Carrots, Red Onion, Celery, Vegetable Base, Garlic Powder, Red Quinoa, Black Pepper, Garlic, Sugar, Heavy Cream, Onion, White Pepper, Kosher Salt, Mini Bell Pepper, Mayonnaise, Apple Cider Vinegar, Lime Juice, Baby Spinach, Quinoa, Mixed Fingerling Potatoes, Chicken Breast, Italian Parsley
Reviews
3.9
Based on 26 reviews
Alejandro Marinos Velarde · 10/15/24
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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