Peruvian chicken w/ green sauce, kabocha squash salad, roasted potato + Fall Apple Cake for dessert

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

whole chicken

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar freshness, while spinach is more accessible.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Both substitutes provide mild heat and flavor.

Marinate the whole chicken with garlic, cumin, paprika, olive oil, lime juice, salt, and black pepper.

Preheat the grill to medium-high heat.

Place the marinated chicken on the grill, breast side down, and cook for about 15-20 minutes.

Flip the chicken and continue cooking until the internal temperature reaches 165°F, which takes about 30-40 minutes more.

While the chicken cooks, blend cilantro, jalapeño, mayonnaise, white vinegar, and green onion until smooth to make the green sauce.

Adjust the seasoning of the sauce with salt and lime juice to taste.

Remove the chicken from the grill and let it rest for 10 minutes before carving.

Serve the chicken with the green sauce on the side and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens