Flavors of Peru
September 28, 2026
This week, Chef T is heading back to Peru with a menu inspired by the country’s bold spices, vibrant sauces, and irresistible sweet-and-savory combinations. From dulce de leche and toasted coconut to bright ají amarillo and smoky ají panca, each dish brings layers of Peruvian-inspired flavor while staying true to Chef T’s balanced, macro-friendly approach.
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
45 | 47 | 11 |
Alfajores Overnight Oats
Inspired by the classic South American cookie, these dulce de leche protein oats are layered with creamy yogurt, toasted coconut, and a buttery shortbread crumble. Sweet, creamy, and just a little indulgent, it’s dessert-inspired flavor made for breakfast.
Ají Amarillo Chicken Bowl
55 | 45 | 10 |
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 38 | 9 |
Tender chicken breast marinated with vibrant ají amarillo and served over cilantro rice with Peruvian-style okra and corn. Finished with a creamy green sauce, this bowl brings together bright, savory flavors with just the right amount of heat.
46 | 58 | 14 |
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
38 | 46 | 12 |
Peruvian Ground Beef Picadillo Bowl
Lean ground beef seasoned with smoky ají panca and paired with roasted sweet plantains, black beans, green beans, and carrots. A smoky ají panca crema ties it all together for a hearty bowl with the perfect balance of savory, sweet, and smoky.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.