PERUVIAN-INSPIRED CHICKEN AND RICE BOWL

Pan-sear the chicken breasts in olive oil with cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and pepper until cooked through.

Prepare the brown rice by cooking it in chicken broth with olive oil and salt until tender.

Make the aji verde sauce by blending cilantro, Greek yogurt, mayonnaise, lime juice, jalapeños, garlic, cumin, olive oil, and water until smooth.

Assemble the bowl with cooked rice, sliced chicken, aji verde sauce, halved cherry tomatoes, and sliced red onion. Garnish with fresh cilantro and lime wedges.

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