Pan method — keeps the sauce creamy while re-caramelizing the grilled veggies for full flavor.
Aji de Gallina (Peruvian chicken) with Grilled Potatoes and Grilled Long Beans
Meal credits 1
Keto/Paleo Option Available
A Peruvian-inspired dish with shredded chicken simmered in a creamy, mildly spicy yellow pepper sauce, served with grilled potatoes and smoky long beans — a comforting South American classic with an island flair.
Ingredients
Chicken breast, seasoning, long beans, grilled potato, organic eggs, onions, garlic, coconut milk, avocado mayo, onions, turmeric, peruvian chili paste, achiote powder & long beans.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 545 | 448 |
| Fat | Grams | 29 | 26 |
| Carb | Grams | 24 | 11 |
| Protein | Grams | 42 | 40 |
Heating Instructions
Top with a few olives or a sprinkle of parmesan for authentic Peruvian flair. Add a squeeze of lemon to brighten the sauce before serving.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway through for even heating. Let rest 30 seconds before serving.
Preheat to 370°F. Heat chicken, potatoes, and long beans 5–6 minutes, shaking halfway for even heat.
Preheat to 375°F. Place chicken, potatoes, and long beans in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a slight char.
Heat 1 tsp oil in a pan on medium. Add chicken, potatoes, and long beans, sauté 3–4 minutes until hot and aromatic.