South American Chicken & Arepas

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 496kcal

Ingredients

  • 1 tsp Garlic powder
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Lime juice
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 tsp Dried oregano
  • 3/4 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Extra-virgin olive oil
  • 1 Avocado pitted and diced
  • 6 Grape tomatoes quartered

Green Sauce:

  • 2 tbsp Sour cream
  • 2 cloves Garlic
  • 1/4 cup Fresh cilantro plus more for garnish
  • 1/4 cup Fresh parsley
  • 1 tbsp Lime juice

Arepas

  • 1/2 cup Masarepa flour can substitute fine ground corn meal if needed but it wont have the same texture
  • 1/2 cup Warm water
  • 1/2 cup Provolone cheese shredded
  • 1 tbsp Canola oil
US Customary - Metric

Instructions

  • In a bowl mix together the garlic powder, oil, lime juice, cumin, paprika, oregano and season with salt. Toss in the chicken, coating all sides well. Set aside and let sit.
  • Green Sauce: Place all the ingredients in a blender and blend until smooth. Add a little water or milk to thin out the mixture if needed. Set aside.
  • Arepas: Mix together the masarepa flour and warm water. Knead with your hands until a dough forms. Mix in salt and cheese well and then form into equally shaped patties. Heat the canola oil over medium heat and cook the arepas on both sides until golden brown.
  • Heat the oilve oil in a non-stick pan or skillet over medium heat. Cook the chicken on both sides until an internal temperature of 160°F is achieved using a thermometer. Remove from the pan and set aside to rest for 3-4 minutes.
  • Spoon the green sauce over the chicken. Serve with arepas, garnish with avocado and tomatoes seasoned with salt, pepper and cilantro.

Nutrition

Calories: 496kcal | Carbohydrates: 23g | Protein: 26g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 259mg | Potassium: 756mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1124IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 2mg

South American Chicken & Arepas

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 496 kcal

Ingredients
 
 

  • 1 tsp Garlic powder
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Lime juice
  • 1 tsp Ground cumin
  • 1 tsp Paprika
  • 1 tsp Dried oregano
  • 3/4 lb Chicken breast boneless skinless butterflied
  • 2 tbsp Extra-virgin olive oil
  • 1 Avocado pitted and diced
  • 6 Grape tomatoes quartered

Green Sauce:

  • 2 tbsp Sour cream
  • 2 cloves Garlic
  • 1/4 cup Fresh cilantro plus more for garnish
  • 1/4 cup Fresh parsley
  • 1 tbsp Lime juice

Arepas

  • 1/2 cup Masarepa flour can substitute fine ground corn meal if needed but it wont have the same texture
  • 1/2 cup Warm water
  • 1/2 cup Provolone cheese shredded
  • 1 tbsp Canola oil

Instructions
 

  • In a bowl mix together the garlic powder, oil, lime juice, cumin, paprika, oregano and season with salt. Toss in the chicken, coating all sides well. Set aside and let sit.
  • Green Sauce: Place all the ingredients in a blender and blend until smooth. Add a little water or milk to thin out the mixture if needed. Set aside.
  • Arepas: Mix together the masarepa flour and warm water. Knead with your hands until a dough forms. Mix in salt and cheese well and then form into equally shaped patties. Heat the canola oil over medium heat and cook the arepas on both sides until golden brown.
  • Heat the oilve oil in a non-stick pan or skillet over medium heat. Cook the chicken on both sides until an internal temperature of 160°F is achieved using a thermometer. Remove from the pan and set aside to rest for 3-4 minutes.
  • Spoon the green sauce over the chicken. Serve with arepas, garnish with avocado and tomatoes seasoned with salt, pepper and cilantro.

Nutrition

Calories: 496kcalCarbohydrates: 23gProtein: 26gFat: 34gSaturated Fat: 8gCholesterol: 69mgSodium: 259mgPotassium: 756mgFiber: 6gSugar: 2gVitamin A: 1124IUVitamin C: 19mgCalcium: 165mgIron: 2mg
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