Colombian Lunch: Spicy Aji de Gallina Chicken with Roasted Vegetables and Cilantro-Lime Quinoa

Allergens

Gluten (depending on cornstarch brand)

Ingredients

• 6 boneless, skinless chicken breasts
• 2 cups cooked quinoa
• Fresh cilantro
• Juice of 1 lime
• 4 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 cups milk (almond or coconut milk for Paleo)
• 3 tablespoons cornstarch
• 4 cups assorted vegetables (broccoli, carrots, bell peppers, zucchini)
• Garlic cloves

Instructions

1. Preheat oven to 350°F (180°C).
2. Season chicken breasts with salt, pepper, paprika, cumin, and oregano.
3. In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned on both sides. Remove from skillet and set aside.
4. In the same skillet, add chopped garlic, milk, and cornstarch. Cook until thickened, stirring constantly.
5. Return chicken to the skillet and reduce heat to low. Simmer for 10 12 minutes or until cooked through.
6. Meanwhile, toss vegetables in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 20 25 minutes or until tender.
7. In a small bowl, mix quinoa with chopped cilantro and lime juice. Season with salt and pepper to taste.
8. Serve Aji de Gallina chicken over the roasted vegetables and top with cilantro lime quinoa.

Chef’s Insight

Experiment with different types of quinoa for varying textures and flavors.

Notes

Adjust seasoning to personal preference.