No Antibiotics Ever Chicken
PERUVIAN
Classic. Savory. Loved by
everyone at the table.
Golden, juicy, and packed with bright, zesty lemon, savory garlic, and a perfect blend of herbs and spices. This is rotisserie chicken with a fresh twist—vibrant, deeply seasoned, and effortlessly tender. No carving. No waiting. Just straight-to-the-pan perfection in minutes.
How to Win with Peruvian:
- Stacked into a warm wrap with crisp lettuce and ranch.
- Tossed into a Caesar salad with crunchy croutons.
- Piled onto a toasted brioche bun with melted Swiss.
- Served with roasted potatoes for a Sunday dinner, any night.
No Trimming. No Carving. Just That
Perfect Peruvian Vibe, Anytime.
Easy “Peruvian”
chicken Recipes
Earthy, tangy, and spicy notes for an authentic, flavorful roasted chicken dinner. All you need is a hot pan.
SEVEN MINUTE PERUVIAN
Dinner Plate
Protein: 1 Pack Easy Street Peruvian Chicken
Side 1: Ají Verde (Peruvian Green Sauce)
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½ cup mayonnaise
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1 small jalapeño or serrano (seeded for mild)
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1 garlic clove
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¼ cup cilantro
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1 tbsp lime juice
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Salt to taste
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Side 2: Quick Ensalada Criolla
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1 cup thinly sliced red onion
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1 cup sliced tomatoes
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1 tbsp lime juice or red wine vinegar
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Salt and pepper
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Optional: pinch of oregano
Side 3: Steamed White Rice
- 2 cups hot, cooked white rice (use microwave or leftovers)
How to Make It:
- Sear the chicken in a hot pan (5–7 minutes) until golden and sizzling (165°F internal temp).
- While the Easy Street is sizzling, blend the Aji Verde (2 minutes) by adding all sauce ingredients to a blender or food processor. Blend until smooth and bright green. Taste and adjust salt or lime.
- Toss the salad (2 minutes) in a bowl, combining onion, tomatoes, lime juice, salt, and pepper. Toss lightly and let sit while you plate.
- Warm the rice and plate it all up (1 minute) Plate rice, chicken, and salad. Spoon aji verde generously over the chicken—or serve on the side.
🔥 Pro Move: Add a lime wedge and your favorite hot sauce for an extra punch of Peruvian flavor.
Easy Peruvian
Chicken Wrap
What You Need:
- 1 pack Easy Street Peruvian Chicken
- 1 large wrap or pita
- 2 cups mixed sweet potato, black beans, onions, diced tomato mixture
- Cilantro
- 1/2 cup ahi verde sauce
How to Make It:
- Sear the chicken in a hot pan for 5–7 minutes until golden and sizzling (165°F internal temp).
- Heat sweet potato, rice, onions and tomato in a lightly oiled skillet.
- Fill the wrap with with everything, sprinkle with chopped cilantro and roll it up. Dip into ahi verde and enjoy!
🔥 Pro Move: Add some spicy chafa rice as additional filler for an added kick of flavor and heat
PERUVIAN CHICKEN
Over Chaufa
- 1 pack Easy Street Peruvian Chicken
- Fried chaufa rice
- 1/2 avocado
- Cubed sweet potato
- Black beans
- Parsley
- Macho peas (optional, or as a side)
How to Make It:
- Sear the chicken in a hot pan for 5–7 minutes until golden and sizzling (165°F internal temp).
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Heat chaufa rice in a pan or microwave until steaming.
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Warm black beans and macho peas separately (microwave or stovetop).
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Heat sweet potato cubes in skillet until golden and hot.
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Build a generous base of chaufa rice. Top with cooked Easy Street Peruvian chicken, sweet potato cubes, black beans and macho peas. Finish and garnish with sliced avocado, drizzle generously with aji verde sauce and sprinkle with fresh parsley.
PERUVIAN Chicken
Quinoa Bowl
What You Need:
- 1 pack Easy Street Peruvian Chicken
- Cooked quinoa
- Corn, cucumber & tomato salad
- Ají verde (Peruvian green sauce)
- Lime wedge
How to Make It:
- Heat the Peruvian chicken in a hot pan for 5–7 minutes until golden and heated through (165°F internal temp).
- Scoop quinoa into a bowl.
- Top with chicken and the corn-cucumber-tomato salad.
- Drizzle with ají verde and finish with a squeeze of lime.
- Grab a fork and dig in.
🔥 Pro Move: Mix the ají verde into the quinoa for a saucy, flavor-packed base.
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