Grilled chicken featuring the Peruvian pepper, aji panca. This smokey marinade achieves a depth of flavor complemented by grilling the chicken. The chicken is served with grilled vegetables over a light, lemony eggplant purée and topped with zippy chimichurri. You can't go wrong with grilled chicken and veggies!
Nutritional facts
Protein
37g
Carbs
34g
Calories
680kcal
Fat
47g
Ingredients
Aji Panca Pepper, Chicken Thigh, Sweet Potatoes, Extra Virgin Olive Oil, Oregano, Canned Roasted Red Peppers, Red Wine Vinegar, Black Pepper, Garlic, Oregano, Zucchini, Kosher Salt, Yellow Squash, Eggplant, Lemon Juice, Crushed Red Pepper, Canola Oil, Italian Parsley
Reviews
4.4
Based on 774 reviews
too much garlic
Renee · 07/02/26
To my surprise this was actually really good
Salma · 07/01/26
angela · 06/29/26
Delicious
Kimberly · 06/28/26
Jay · 06/27/26
Very oily, greasy and mushy vegetables and chicken. Very unappetizing in general.
Vicky · 06/26/26
Missing
Bobbie · 06/24/26
The veggies look nothing like the fraudulent AI photo. Far smaller portion and not grilled, just soggy, nothing green either
Charlotte · 06/23/26
Needs more volume of food but was delicious
Patrice · 04/26/26
Cindy · 04/25/26
The heating instructions seemed to be for a different meal, as they mentioned removing the salad before heating the meal.
Alexis · 04/23/26
Sara · 04/22/26
Amanda · 04/22/26
Candice · 04/22/26
Kristen · 04/22/26
Elissa · 04/22/26
Nicole · 04/21/26
My least favorite of all the meals I’ve tried so far. The chicken was gummy and I didn’t care for the taste. The side consist of 3 sweet potato slices 2 slices of squash and a bell pepper. I didn’t see eggplant or zucchini anywhere.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
