Peruvian Chicken with Aji Verde Sauce

✨PERUVIAN CHICKEN WITH AJI VERDE SAUCE MEAL PREP✨for weight loss
With a side of garlic asparagus & roasted baby potatoes Macros: (per meal, makes 10 meals) 500 cal | 57g P | 42g C | 10g F

✨PERUVIAN CHICKEN WITH AJI VERDE SAUCE MEAL PREP✨for weight loss With a side of garlic asparagus & roasted baby potatoes Macros: (per meal, makes 10 meals) 500 cal | 57g P | 42g C | 10g F Ingredients: For the Peruvian Chicken: Boneless/skinless chicken thighs - 104.1 oz Raw each meal gets 9 oz cooked For the marinade: 5 garlic cloves 1/3 cup low sodium soy sauce 14 Worcestershire sauce 2 tbsp lime juice 1 tbsp olive oil 2 tsp cumin 1 tsp paprika 1/2 tsp oregano 1/2 tsp black pepper Blend all ingredients together until it becomes a thin paste. Add it to the chicken thighs and refrigerate for at least 30 minutes. The more the better we cooked our chicken thighs on the grill which gave it the perfect crunch but it can also be baked instead. For the "Green Sauce" Aji Verde: 3 garlic cloves 2 Serrano peppers (can use jalapeños instead) 1 cup fresh cilantro 1/2 light Mayo 1/4 cup plain greek yogurt 1 lime juice 1/2 tsp salt 1/4 tsp black pepper 2 tbsp olive oil Blend it all together until it becomes smooth. For the Garlic asparagus: 3 bags of washed & ready to use asparagus tips 5 garlic cloves minced Salt & pepper to taste Garlic powder In a pan with a bit of olive oil sear the asparagus. Throw a spoon full of minced garlic, pinch of salt & pepper and pinch of garlic powder. Cook for 3-4 minutes on medium heat. Each meal has 12 cooked asparagus. As our third side we picked baby potatoes, we used 1 small bag of potatoes quartered. Seasoned with paprika, chili powder, garlic powder, salt & pepper. Cooked in the air fryer at 390 degrees for 15 mins. Each meal has 8/9 potatoes quartered. Super easy to make and the flavor in the chicken it's out of this world. No boring foods here! ✨PERUVIAN CHICKEN WITH AJI VERDE SAUCE MEAL PREP✨for weight loss With a side of garlic asparagus & roasted baby potatoes Macros: (per meal, makes 10 meals) 500 cal | 57g P | 42g C | 10g F Ingredients: For the Peruvian Chicken: Boneless/skinless chicken thighs - 104.1 oz Raw each meal gets 9 oz cooked For the marinade: 5 garlic cloves ⅓ cup low sodium soy sauce 14 Worcestershire sauce 2 tbsp lime juice 1 tbsp olive oil 2 tsp cumin 1 tsp paprika ½ tsp oregano ½ tsp black pepper Blend all ingredients together until it becomes a thin paste. Add it to the chicken thighs and refrigerate for at least 30 minutes. The more the better we cooked our chicken thighs on the grill which gave it the perfect crunch but it can also be baked instead. For the "Green Sauce" Aji Verde: 3 garlic cloves 2 Serrano peppers (can use jalapeños instead) 1 cup fresh cilantro ½ light Mayo ¼ cup plain greek yogurt 1 lime juice ½ tsp salt ¼ tsp black pepper 2 tbsp olive oil Blend it all together until it becomes smooth. For the Garlic asparagus: 3 bags of washed & ready to use asparagus tips 5 garlic cloves minced Salt & pepper to taste Garlic powder In a pan with a bit of olive oil sear the asparagus. Throw a spoon full of minced garlic, pinch of salt & pepper and pinch of garlic powder. Cook for 3 to 4 minutes on medium heat. Each meal has 12 cooked asparagus. As our third side we picked baby potatoes, we used 1 small bag of potatoes quartered. Seasoned with paprika, chili powder, garlic powder, salt & pepper. Cooked in the air fryer at 390 degrees for 15 mins. Each meal has 8/9 potatoes quartered. Super easy to make and the flavor in the chicken it's out of this world. No boring foods here!

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