The thought of Roasted Peruvian Chicken Breasts with green sauce and yellow rice makes my mouth water. This recipe is on repeat on my dinner rotation every week, and I keep a bottle of Peruvian Green Sauce in the fridge. The chicken breasts come out tender and juicy, and if I have some leftover, they make the most amazing wrap filling!
Ingredients for Roasted Peruvian Chicken Breasts:
- Large Boneless, Skinless Chicken Breasts or your favorite cut of chicken. Bone-in or boneless cuts are perfect for this recipe.
- Garlic, minced finely to permeate the chicken
- Soy sauce, reduced-sodium soy sauce, gluten-free soy sauce, or coconut aminos.
- Lime juice or lemon juice
- Olive oil or your favorite oil
- Herbs and spices: cumin, paprika, dried oregano.
How to Make Peruvian Roasted Chicken Breasts:
- Combine the olive oil, lime juice, minced garlic, paprika, dried oregano, ground cumin, salt, and pepper in a shallow bowl. Add the chicken breasts until well covered in the marinade. Cover and marinate for at least 4 hours and up to 24.
2. Preheat the oven to 375 F and heat the olive oil in an oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and don't touch them for 3-4 minutes until nicely brown. Flip them and brown them on the other side for 3 another 3 minutes.
3. Transfer the chicken breasts to the oven and roast for 18-25 minutes or until fully cooked and their internal temperature of the chicken reaches 165 F.
- Serve over Yellow Rice with Peruvian Green Sauce on top!
Tips to Make the Best Roasted Peruvian Chicken Breasts:
- The longer you marinate the chicken, the better its flavor. If you can, let it marinate overnight, or for at least 4 hours.
- Make sure your oven is well calibrated so you know exactly what temperature you're using.
- Don't overcook the chicken or it will turn out dry and tough. Keep an eye on it and cook it just until the juices run clear.
Roasted Peruvian Chicken Breasts
Equipment
- shallow bowl
- cast-iron or oven-safe skillet
Ingredients
- 2 large boneless, skinless chicken breasts
- 3 garlic cloves
- ¼ cup soy sauce
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- freshly cracked black pepper to taste
Instructions
- Combine the olive oil, lime juice, minced garlic, paprika, dried oregano, ground cumin, salt, and pepper in a shallow bowl. Add the chicken breasts until well covered in the marinade. Cover and marinate for at least 4 hours and up to 24.
- Preheat the oven to 375 F and heat the olive oil in an oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and don't touch them for 3-4 minutes until nicely brown. Flip them and brown them on the other side for 3 another 3 minutes.
- Transfer the chicken breasts to the oven and roast for 18-25 minutes or until fully cooked and their internal temperature of the chicken reaches 165 F.
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