If you’ve been lucky enough to enjoy Peruvian rotisserie chicken, you know it’s all about the ají verde sauce. Our take on that tangy, slightly spicy sauce consists of cilantro, jalapeño, lime, garlic, and ají amarillo chile powder, made creamy with avocado mayo. It’s made for drizzling over an ají amarillo-seasoned chicken breast, which sits atop quinoa with tomatoes and cilantro. For the vegetable side, you’ll find roasted red and green bell peppers and juicy grape tomatoes.

Ingredients: Chicken breast • Water • Grape tomatoes • Quinoa • Red bell pepper • Green bell pepper • Avocado mayonnaise (avocado oil, filtered water, frozen and powdered egg yolks, organic frozen whole eggs, organic white vinegar, organic mustard (organic vinegar, water, organic mustard seed, salt, organic spices), salt, organic rosemary extract) • Cilantro • Tomato • Olive oil • Garlic (garlic, water) • Aji amarillo chili powder • Lime juice • Queso cotija (milk, salt, microbial enzymes, culture) • Jalapeno • Sea salt • Onion powder • White pepper • Garlic powder • Cumin • Black pepper.