📍 Where this dish comes from: Arequipa (the White City) · El Misti volcano
Discover the history of this region →
Discover the history of this region →
Simply grilled chicken breast topped with salsa criolla — the thin-sliced red onion, lime, and cilantro relish that shows up alongside half of Peru’s national dishes.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Sea salt and black pepper
- 1 red onion very thinly sliced
- 2 tbsp fresh lime juice
- 1 aji amarillo or aji limo pepper thinly sliced
- 2 tbsp fresh cilantro chopped
Instructions
- Pound the chicken breasts to an even thickness.
- Rub with olive oil, cumin, paprika, salt, and pepper.
- For the salsa, soak the sliced onion in cold water for 10 minutes, then drain. Toss with lime juice, aji, cilantro, and salt.
- Grill the chicken 5–6 minutes per side, until cooked through.
- Rest 5 minutes, then slice.
- Top with the salsa criolla.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 36g | Fat: 13g | Fiber: 1g
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Health Benefits
- Chicken breast is naturally lean and carb-free.
- Salsa criolla is just onion, lime, and herbs — minimal carbs for maximum flavor.
Pairs Well With
- Champiñones al Ajillo
- Judías Verdes Saltadas