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1. Zest 1 lime, then juice all 3 limes and set the juice of 2 limes aside for the sauce. In a bowl, toss the chicken thighs with the lime zest, juice of 1 lime, ground cumin, smoked paprika, garlic powder, 2 tablespoons olive oil, half the salt and the black pepper. Marinate for 15 minutes while the oven heats.
1.5 lb Boneless skinless chicken thighs,
2 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Garlic powder,
3 piece Limes,
2 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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2. Heat the oven to 220°C (425°F). Halve the baby potatoes and toss with 1 tablespoon olive oil and a pinch of salt on a large sheet pan. Roast for 15 minutes.
1 tbsp Olive oil,
2 tsp Salt,
1.5 lb Baby potatoes
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3. Toss the green beans with the remaining olive oil and a pinch of salt. Add them to the pan with the potatoes, pushing the potatoes aside, then place the marinated chicken on a second lined sheet pan. Roast both pans for 18 to 22 minutes, until the chicken reaches 74°C (165°F) and the potatoes are golden and crisp at the edges.
1.5 lb Boneless skinless chicken thighs,
1 tbsp Olive oil,
2 tsp Salt,
12 oz Green beans
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4. While everything roasts, halve the jalapeños, remove the seeds for milder heat, and add to a blender with the cilantro, garlic, mayonnaise, Greek yogurt, Parmesan, reserved lime juice and the remaining salt. Blend until smooth and pourable, adding a splash of water if needed. Taste and adjust with more lime juice or salt.
3 piece Limes,
2 tsp Salt,
2 piece Jalapeños,
2 cup Fresh cilantro,
2 clove Garlic,
0.3 cup Mayonnaise,
0.2 cup Plain Greek yogurt,
2 tbsp Grated Parmesan
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5. Rest the chicken for 5 minutes, then slice it. Divide the cooked white rice among 4 meal prep containers and top with the sliced chicken, potatoes and green beans. Pour the aji verde into 4 small lidded containers and pack separately. Cool fully before sealing and refrigerate for up to 4 days.
4 cup Cooked white rice
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6. To reheat, microwave the bowl, covered, for 2 to 3 minutes until hot, then drizzle with the aji verde just before eating.
