Losing weight doesn’t mean you have to sacrifice flavor. This recipe for Juicy Peruvian Chicken with Cilantro-Jalapeno sauce and Jicama Fries proves just that, combining zesty marinades and vibrant sauces to create a meal that’s as delicious as it is nutritious. Let’s dive into how to make this high-protein, low-carb dish that’s perfect for anyone looking to enjoy a hearty meal without the guilt.

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Juicy Peruvian Chicken with Cilantro-Jalapeno Sauce and Jicama Fries

Explore our delicious Peruvian chicken recipe paired with Jicama fries for a nutritious, high-protein, and low-carb meal. Learn about the health benefits of jicama and how to incorporate it into this vibrant dish. Perfect for a quick, satisfying dinner that's packed with flavor!
Course dinner
Cuisine Peruvian
Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Servings 4
Calories 450kcal

Ingredients

For the Chicken Marinade:

  • 2 cloves garlic grated
  • 1 tbsp white balsamic vinegar
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 4 skinless boneless chicken thighs

For the Cilantro-Jalapeño Sauce:

  • 1 jalapeño
  • 2 cloves garlic
  • 1 cup fresh cilantro
  • Zest and juice of 1 lime
  • 1 tsp honey sugar-free substitute preferred
  • Salt and pepper to taste
  • 1/4 cup olive oil

For Jicama Fries:

  • 1 large jicama peeled and cut into fries
  • Olive oil for drizzling
  • Salt to taste

Instructions

Marinate the Chicken:

  • In a mixing bowl, combine the grated garlic, white vinegar, smoked paprika, ground cumin, salt, pepper, and olive oil.
  • Add the chicken thighs and ensure they are thoroughly coated with the marinade.
  • Cover and refrigerate for at least 2 hours to allow the flavors to penetrate.

Prepare the Chicken for Baking:

  • Preheat your oven to 450°F (232°C).
  • Remove the chicken from the marinade and place them on a parchment-lined baking sheet.
  • Bake in the preheated oven for about 30 minutes, or until the chicken is cooked through and slightly golden.

Make the Cilantro-Jalapeño Sauce:

  • While the chicken is baking, place the jalapeño, garlic, cilantro, lime zest and juice, honey, salt, pepper, and olive oil in a blender.
  • Blend until smooth. Adjust seasoning to taste.

Prepare the Jicama Fries:

  • Toss the jicama fries with olive oil and salt.
  • Bake at 450°F (232°C) for 25-30 minutes, or until crispy and golden, turning halfway through cooking.

Serve:

  • Arrange the baked chicken on plates and drizzle with the cilantro-jalapeño sauce.
  • Serve with a side of crispy jicama fries.

Video

@watchlolita Easy Chicken Dinner Recipe: Peruvian Chicken with Jalapeño-Cilantro Sauce and Jicama Fries. This sauce is 🔥💣👌🏼 ✨INGREDIENTS 🍗Chicken Marinade * 2 cloves garlic, grated * 2 tbsp. olive oil * 1 tbsp. white vinegar, I used white balsamic * 2 tsp. smoked paprika * 1 tsp. ground cumin * salt & pepper to taste 🌶 Cilantro-Jalapeño Sauce * 1 jalapeño * 2 cloves garlic * 1 cup cilantro * 1 lime, zest and juice * 1 tsp. honey * salt & pepper to taste * 2 tbsp olive oil Jicama Fries Recipe: @Lolita 🦋 50+ Wellness #chicken #chickenrecipe #easychickenrecipe #healthychickenrecipe #easyhealthyrecipes #pollosaltado #peruvianchicken #easydinnerrecipes #chickendinner ♬ original sound – Lolita 🦋 50+ Wellness

Notes

Jicama is a refreshing and crunchy root vegetable known for its health benefits, including high fiber content and a good source of vitamin C and potassium.
The cilantro-jalapeño sauce can be made in advance and stored in the refrigerator for up to one week.

Nutrition

Calories: 450kcal | Carbohydrates: 31g | Protein: 24g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 118mg | Potassium: 806mg | Fiber: 15g | Sugar: 8g | Vitamin A: 897IU | Vitamin C: 67mg | Calcium: 63mg | Iron: 4mg

Health Benefits of Jicama

Jicama, also known as Mexican yam bean, is a crunchy and sweet root vegetable similar to a turnip. It is low in calories but high in a few vital nutrients. It’s packed with fiber, which helps digestion and prolongs satiety. Jicama is also an excellent source of vitamin C, vitamin A, and potassium, making it great for boosting immunity, improving vision health, and maintaining healthy blood pressure levels. Using jicama as a substitute for traditional fries adds a nutritious twist to this dish without compromising taste.

This dish is a testament to how high-protein, low-carb meals can be both filling and incredibly tasty. Perfect for a healthy dinner that doesn’t skimp on flavor or satisfaction.

FAQs About Peruvian Chicken with Jicama Fries

  1. Can I use another part of the chicken for this recipe?
    • Absolutely! While skinless boneless thighs are used here for their juiciness, you can substitute them with chicken breasts or even drumsticks. Adjust cooking times accordingly.
  2. What are Jicama fries, and how do I make them?
    • Jicama fries are a healthy alternative to traditional french fries, made from sliced jicama, a root vegetable. They’re baked or air-fried to achieve a crispy texture similar to fries.
  3. Is this dish suitable for meal prepping?
    • Yes, both the chicken and the sauce hold up well when stored. Keep them in separate airtight containers in the refrigerator for up to four days.
  4. Can the cilantro-jalapeño sauce be used with other dishes?
    • Definitely! This sauce is versatile and can be used as a dressing for salads, a topping for grilled meats, or as a dip for veggies and chips.
  5. How can I make this dish spicier?
    • To increase the heat, include additional jalapeños in the sauce or add a pinch of cayenne pepper to the chicken marinade.

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