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Pollo Saltado

This dish is originally called Lomo saltado because the main recipe contains beef (Lomo). It is a popular Peruvian dish which has been adapted by many families to make it their own. This is one of the first dishes I learned how to cook that truly reminded me of home. As stated, this recipe has already been modified, but you can choose to make this dish vegan by adding tofu instead of meat. This dish has an abundant number of vegetables such as green beans which are a great source of folate. Folate has been linked to reducing the risk of chronic disease such as cardiovascular disease. Additionally, folate is great for helping to prevent anemia.

  • Yield: 1 serving 1x


  • 100 g chicken breast
  • 1/2 cup of green beans
  • 1/4 cup of potatoes
  • 1/4 cup of onions
  • 1 garlic clove
  • 1 tsp of ginger
  • 1/2 tbsp of soy sauce
  • 1 tsp of apple cider vinegar
  • 1 tomato
  • 1/2 tbsp of olive oil
  • 1 tsp of oregano
  • 1 tsp of salt


  1. Start off by cutting all your vegetables. Cut the ginger into very small pieces.
  2. Place the chopped potatoes onto a baking sheet and season with a bit of olive oil and a pinch of salt. Then place in the oven at 350°F for 25 minutes.
  3. Cut the chicken into little pieces and add soy sauce, garlic and ginger. Mix and set aside for a few minutes.
  4. Place a pan on medium heat and add olive oil.
  5. Once the pan is hot, add chicken and let it cook golden brown.
  6. Boil green beans for 5 minutes.
  7. Remove chicken and add onions. Cook until caramelized, then add tomatoes, and green beans. 
  8. Add chicken and cooked potatoes to the sautéed vegetables and mix.
  9. Serve and enjoy!

*Vegan substitution: tofu can be used as a substitute for chicken


Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 6g
  • Sodium: 3050mg
  • Fat: 11g
  • Saturated Fat: 1.78g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 60mg

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