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 772 reviews
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.
Angela · 04/21/26
Didn’t like the chimichurri sauce.
Kathryn · 04/21/26
Krystle · 04/20/26
Mia · 04/19/26
Angela · 04/18/26
this meal was horrible. The chicken was tough, the sauce way too spicy. The veggies were ok but soggy.
Cynthia · 04/17/26
love the veggies
Ray · 04/17/26
The meal was the first one we haven’t loved, it was incredibly greasy to the point of there being a standing pool.
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.
