If you’ve been lucky enough to enjoy Peruvian rotisserie chicken, you know it’s all about the ají verde sauce. Our keto take on that tangy, slightly spicy sauce consists of cilantro, jalapeño, lime, garlic, and ají amarillo chile powder, made creamy with vegan mayo. It’s made for drizzling over an ají amarillo-seasoned chicken breast, which sits atop tri-colored 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, tri-color quinoa (white quinoa, red quinoa, black quinoa), green bell peppers, red bell peppers, vegan mayonnaise (sunflower oil, organic aquafaba (water, chickpeas), fair trade organic cane sugar, sea salt, distilled vinegar, water, organic lemon juice, acacia gum, xanthan gum, black pepper), cilantro, tomatoes, olive oil, garlic, aji amarillo chile powder, grated cotija cheese (pasteurized whole cow's milk, salt, enzymes and culture), lime juice, jalapeños, sea salt, granulated onion, granulated garlic, white pepper, cumin, black pepper