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medium restaurant Latin American style Spicy eco Keto

Peruvian Chicken with Aji Verde over Zucchini Noodles Peruvian Green Sauce Chicken with Zucchini Noodles

Serve the child a plain chicken thigh cut into pieces with some plain zucchini noodles, leaving off the aji verde sauce.

Prep Time 18 min
Cook Time 40 min
Servings 4
Calories 650 kcal
Equipment
skillet stove

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

Serve the child a plain chicken thigh cut into pieces with some plain zucchini noodles, leaving off the aji verde sauce.

Recipe

1

Blend the jalapeños, cilantro, mayonnaise, minced garlic, lime juice, a tablespoon of olive oil, salt, and pepper into a smooth aji verde sauce.

2

Season the chicken thighs with salt and pepper. Heat the remaining olive oil in a large skillet over medium-high heat.

child_care Set aside one plain thigh for the child.
3

Cook the chicken for 6 minutes per side until golden and cooked through (internal temperature 75°C). Rest, then slice.

child_care Cook the child's plain thigh for 6 minutes per side, then cut into pieces.
4

While the chicken cooks, spiralize the zucchini into noodles.

5

Sauté the zucchini noodles in a dry nonstick skillet over medium-high heat for 2 minutes, just until warm and slightly tender.

child_care Set aside a portion of plain noodles for the child.
6

Serve the sliced chicken over the zucchini noodles with the aji verde sauce spooned over the adults' portions.

child_care Assemble the child's plate with plain chicken and plain noodles.