Mediterranean Diet Aji de Gallina

Experience the vibrant flavors of Peru with a Mediterranean twist in this Mediterranean Diet Aji de Gallina! This comforting, creamy dish blends the traditional heat of aji amarillo paste with heart-healthy ingredients like extra virgin olive oil, unsweetened almond milk, and walnuts. Shredded chicken comes together with crumbled whole wheat bread and Pecorino Romano cheese for a rich, satisfying texture, while the accompanying quinoa adds a wholesome, protein-packed base. Finished with a garnish of tangy kalamata olives, this recipe is a lighter, nutrient-dense version of a Peruvian classic, perfect for those following the Mediterranean diet. Ready in under an hour, it’s a delicious fusion of tradition and health-conscious eating that’s sure to delight your taste buds.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 pieces garlic cloves, minced
• 3 tablespoons yellow chili paste (aji amarillo paste)
• 2 pieces whole wheat bread slices
• 1 cup unsweetened almond milk
• 0.5 cup walnuts, finely chopped
• 0.5 cup grated Pecorino Romano cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups quinoa, cooked
• 0.25 cup kalamata olives, sliced

Directions

Step 1

Begin by poaching the chicken breasts. Place them in a pot of boiling water and let them cook for about 15 minutes or until fully cooked through. Remove from heat, let them cool slightly, then shred the chicken using two forks.

Step 2

In a medium skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Add minced garlic to the skillet and cook for 1 more minute until fragrant.

Step 4

Stir in the yellow chili paste and cook for another 2 minutes, allowing the flavors to blend.

Step 5

Soak the whole wheat bread slices in unsweetened almond milk for about 5 minutes. Then, squeeze out any excess milk and crumble the bread into the skillet.

Step 6

Add the shredded chicken, chopped walnuts, grated Pecorino Romano cheese, salt, and black pepper to the skillet. Mix everything until well combined, cooking for about 5 more minutes to heat through.

Step 7

Adjust the consistency with a little almond milk if the mixture seems too thick. Taste and adjust seasoning if necessary.

Step 8

Serve the Aji de Gallina over a bed of cooked quinoa. Garnish with sliced kalamata olives for an additional Mediterranean touch.

Nutrition Facts

Serving size	(1454.8g)

Amount per serving	% Daily Value*
Calories	2482.1

Total Fat 138.0g	0%
Saturated Fat 35.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 408.3mg	0%
Sodium 5575.3mg	0%
Total Carbohydrate 137.2g	0%
Dietary Fiber 25.4g	0%
Total Sugars 14.2g
Protein 182.9g	0%

Vitamin D 105.2IU	0%
Calcium 2058.8mg	0%
Iron 17.0mg	0%
Potassium 2448.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 29.0%

Carbs: 21.8%