The bold spices of Peru take center stage in this stunning chicken dish, where bone-in breasts are marinated in a zesty, smoky blend and roasted to juicy perfection. The classic ají sauce adds a creamy, herbal kick, perfectly balanced by the rich, bacon-kissed pinto beans simmered in South American aromatics.
With 66 grams of protein per serving, this is more than just a flavorful meal—it’s a nutrition powerhouse. Whether you’re entertaining guests or just meal-prepping for the week, this combination delivers both bold taste and hearty sustenance in one beautiful plate.
Full Recipe:
Chicken & Marinade:
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1/4 cup plus 2 tablespoons fresh lime juice (about 3 large limes)
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3 tablespoons extra-virgin olive oil
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6 cloves garlic, grated
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1 tablespoon ground cumin
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2 teaspoons smoked paprika
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2 teaspoons light brown sugar
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1 teaspoon dried oregano
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Kosher salt and freshly ground black pepper, to taste
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6 bone-in, skin-on chicken breasts (about 4.5 lbs total)
Ají Green Sauce:
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1 cup cilantro leaves (lightly packed)
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3 jalapeño peppers, seeds removed if desired
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2 cloves garlic, roughly chopped
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1/2 cup light mayonnaise
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1/4 cup fat-free Greek yogurt
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2 tablespoons extra-virgin olive oil
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2 teaspoons lime juice
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Salt and pepper to taste
Beans:
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2 slices bacon, diced
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1/4 medium white onion, diced
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3 cloves garlic, minced
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1 plum tomato, diced
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2 tablespoons ají amarillo paste
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1 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1 dried bay leaf
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2 (15-ounce) cans pinto beans, rinsed and drained
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2 cups low-sodium chicken broth
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Salt and pepper to taste
Directions:
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In a large bowl, whisk lime juice, olive oil, garlic, cumin, paprika, brown sugar, oregano, salt, and pepper.
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Pat chicken dry and coat evenly in the marinade. Let marinate at room temperature for 30–60 minutes.
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Preheat oven to 425°F (218°C). Line a baking sheet with foil.
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Place chicken skin-side up on the baking sheet and roast 25–30 minutes until internal temp reaches 155°F. Rest 5 minutes (temp will rise to 165°F).
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For the ají sauce: blend all sauce ingredients until smooth. Add water by the tablespoon if needed. Chill.
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For beans: In a saucepan, cook diced bacon until crispy. Remove bacon and keep the fat.
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Sauté onions in the bacon fat for 3 mins, then add garlic.
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Add tomato and cook until soft. Stir in ají amarillo, cumin, oregano, and bay leaf.
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Add beans, broth, and bacon. Simmer for 15 mins. Mash some beans to thicken. Season to taste.
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Serve chicken and beans with a generous drizzle of ají sauce.
Prep Time: 20 minutes | Cooking Time: 75 minutes | Total Time: 1 hour 35 minutes
Kcal: 615 kcal | Servings: 6 servings
A High-Protein Take on Peruvian Comfort Food
Peruvian cuisine is globally celebrated for its bold flavors, vibrant colors, and a masterful blend of indigenous and international influences. Among its many standout dishes, Pollo a la Brasa, or Peruvian roasted chicken, has become a fan favorite for its juicy meat and spice-rich marinade. The Food Network Kitchen’s High-Protein Peruvian Chicken Breasts with Pinto Beans is a modern adaptation that stays true to tradition while offering a more accessible, protein-packed version suitable for the home cook. This rendition is not only deeply flavorful but also tailored for performance-focused eaters looking to get the most out of their meals.
The Heart of Peruvian Flavor: The Marinade
What truly sets Peruvian-style chicken apart is the marinade. It’s a complex, aromatic blend that manages to be spicy, smoky, tangy, and slightly sweet all at once. While traditional versions may involve whole chickens cooked rotisserie-style over charcoal, this dish simplifies the process by using bone-in, skin-on chicken breasts. The choice of breast meat over other cuts is deliberate—it allows for a lean, consistent portion size while maintaining juiciness through a shorter marination time and oven roasting.
The marinade draws from quintessential Latin American ingredients: lime juice for acidity, garlic for depth, cumin and smoked paprika for warmth, and a touch of brown sugar to balance the bold flavors. Oregano adds an herbaceous note that lingers beautifully once the chicken is roasted. While the process may be straightforward, the results speak to a much more elaborate preparation—this chicken is succulent, crispy-skinned, and deeply seasoned.
Ají Verde: The Essential Sauce
No Peruvian chicken dish would be complete without ají verde, a traditional green sauce that adds layers of complexity and freshness. In this recipe, ají is made with cilantro, jalapeños, garlic, lime juice, and a creamy base of mayonnaise and Greek yogurt. The sauce strikes a perfect balance between spice, brightness, and richness.
The inclusion of jalapeños—seeds optionally removed for those sensitive to heat—offers just enough fire to awaken the palate, while the creamy consistency provides a cooling counterbalance. Greek yogurt adds protein and tang, keeping the sauce on the healthier side without compromising flavor. Whether spooned over the chicken or used as a dip, this sauce elevates the dish to restaurant-quality status.
Why Pinto Beans Complete the Plate
In Peru, chicken is often served with a variety of sides like rice, potatoes, or beans. In this high-protein version, pinto beans take center stage as the ideal complement to the roasted chicken. Rich in plant-based protein, fiber, and essential nutrients, pinto beans are both filling and flavorful. They’re simmered in a base of sautéed onions, garlic, tomatoes, and the golden touch of ají amarillo paste—a uniquely Peruvian ingredient made from yellow chili peppers.
Adding bacon to the beans introduces smokiness and depth, while a gentle simmer in chicken broth transforms them into a hearty stew. What’s more, mashing some of the beans as they cook allows you to control the consistency of the final dish—whether you want it saucy or thicker and more stew-like. This flexibility makes it a perfect match for the richly roasted chicken and creamy ají sauce.
Nutrition That Works for Your Goals
At 66 grams of protein per serving, this dish delivers a nutritional punch ideal for fitness enthusiasts, bodybuilders, or anyone seeking to maintain muscle mass while enjoying a satisfying, flavorful meal. The combination of lean chicken breast, Greek yogurt in the ají sauce, and hearty pinto beans offers a full amino acid profile, essential for muscle repair and growth.
In addition to protein, the dish is well-balanced in macronutrients. The beans provide slow-digesting carbohydrates and dietary fiber, which support digestive health and provide lasting energy. The inclusion of olive oil and bacon offers healthy fats that enhance flavor while supporting nutrient absorption.
For those on gluten-free diets, this recipe is a safe and delicious option. It’s naturally gluten-free, relying on whole, unprocessed ingredients that fit well into various dietary plans. It’s also a great candidate for meal prep, as the components can be stored separately and recombined throughout the week without compromising texture or taste.
Streamlined Cooking for Busy Lifestyles
One of the most appealing aspects of this recipe is how it simplifies what could otherwise be a complex dish. By using the oven instead of a grill or rotisserie, it eliminates the need for constant attention, making it more approachable for home cooks. The use of bone-in chicken breasts ensures the meat stays moist during roasting, and lining the baking sheet with foil minimizes cleanup.
The ají sauce comes together quickly in a blender, and the beans can simmer unattended for much of their cook time. This division of labor means you can easily prepare the components in parallel, saving time while still delivering a meal that looks and tastes like it took hours to make.
Versatility and Customization
Another benefit of this dish is its adaptability. The marinade and sauce lend themselves well to experimentation—want more heat? Keep the jalapeño seeds or add a serrano. Prefer a more citrusy profile? Add extra lime juice or even some orange zest. The ají verde can also double as a salad dressing or sandwich spread.
The beans, too, can be tweaked to your taste. If bacon isn’t part of your diet, a drizzle of smoked olive oil can mimic that same umami depth. You could also substitute the pinto beans for black beans or chickpeas depending on what you have on hand.
For a fuller spread, consider serving this chicken with other classic Peruvian sides such as yellow rice, avocado slices, tomato-cucumber salad, or even grilled plantains. The bright, herbal ají verde sauce ties all these flavors together.
The Cultural Roots Behind the Dish
Though this recipe is adapted for a modern, health-conscious audience, it pays homage to the rich culinary traditions of Peru. Peruvian cuisine reflects the country’s diverse landscape and cultural influences—from indigenous Andean ingredients to Spanish, African, and even Asian touches introduced over centuries. Dishes like this embody that fusion, combining ancient flavors with contemporary cooking techniques.
The use of chili peppers, citrus, and aromatic herbs is not just about flavor—it’s about history. Each bite connects you to a cuisine shaped by migration, trade, and tradition. Even in a simplified home-cooked format, this dish respects those roots while making them more accessible to a global audience.
Conclusion: A Meal That Delivers on Every Front
The High-Protein Peruvian Chicken Breasts with Pinto Beans is more than just a meal—it’s an experience. It combines the comfort of roasted chicken with the vibrancy of Peruvian spices, the nutritional power of legumes, and the zing of a creamy herb sauce. Easy enough for weeknights but special enough for gatherings, it’s a dish that proves healthy eating doesn’t have to be boring or bland.
Whether you’re feeding a crowd, preparing for the week ahead, or simply looking to elevate your dinner game, this recipe delivers on flavor, nutrition, and cultural authenticity. The balanced macronutrients and bold seasonings make it a satisfying option for nearly any diet, and its adaptability ensures it will remain a favorite in your rotation.
In short, it’s the kind of dish that checks all the boxes: flavorful, nutritious, and comforting. A true celebration of what modern global cooking can be.
