Peruvian-Inspired Chicken Aji Verde Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup quinoa
• 2 cups broccoli florets
• 1 red bell pepper
• 1 jalapeño pepper
• 4 garlic cloves
• 1/2 cup cilantro
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss broccoli and bell pepper with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

2. 2

   2. In a blender, combine jalapeño, garlic, cilantro, sour cream, lime juice, cumin, salt, and pepper. Blend until smooth to make the aji verde sauce.