Peruvian Chicken Quinoa Bowls with Aji Verde

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup quinoa
• 1 bunch cilantro
• 1 jalapeño
• 3 tbsp lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp oregano, dried
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1 avocado, diced

Instructions

1. 1

   Combine the cumin, paprika, oregano, salt, and black pepper in a small bowl. Rub the seasoning all over the chicken thighs.

2. 2

   Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, until cooked through. Let rest for 5 minutes, then shred or chop the chicken.