Inca Chicken Quinoa Bowl
Reap the benefits of Peru's indigenous Incan heritage and all of its best superfoods in one delicious bowl. It starts with a base of baby spinach and red and white quinoa, along with Peru's other gifts to the Americas like purple potatoes, green lima beans, and Peruvian yellow peppers (aji amarillo), pickled with bell peppers. Topped with turmeric- and aji amarillo-marinated grilled chicken breast and finished with a garlic-lemon vinaigrette, this bowl is as great-tasting and it is for you.
Nutritional facts
Protein
38g
Carbs
47g
Calories
840kcal
Fat
55g
Ingredients
Lima green beans, Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, Bay Leaf, Turmeric, Extra Virgin Olive Oil, Carrots, Red Onion, Celery, Vegetable Base, Garlic Powder, Red Quinoa, Black Pepper, Garlic, Sugar, Heavy Cream, Onion, White Pepper, Kosher Salt, Mini Bell Pepper, Mayonnaise, Apple Cider Vinegar, Lime Juice, Baby Spinach, Quinoa, Mixed Fingerling Potatoes, Chicken Breast, Italian Parsley
Contains milk, eggs, soybeans.
Reviews
3.9
Based on 28 reviews
Trina · 07/14/25
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About Maribel Rivero Rivero
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.
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