I’m pretty sure opening the fridge to find a completely finished dinner ready and waiting for you is simply one of life’s greatest gifts. Opening it to find Peruvian chicken, cilantro-lime rice, baked beans, and enough toppings to make a restaurant-worthy bowl exactly how you want it? Even better.
For this meal drop-off, I wanted to make sure it wasn’t just another casserole, but was rather something a bit more fun. It also still needed to be easy for the person receiving it, cause that is very important for a meal drop-off in my book! Everything is cooked, chopped, and packed separately, so they can heat up the main container, add every topping that sounds good, and have dinner ready within minutes.
I also added a few sides, snacks, and desserts for later because once I start filling these containers, I have a very hard time stopping. 😂
In the main container we’ve got everything needed for a very filling and tasty bowl base:
Anyone who’s had Peruvian chicken before knows it’s good. Like, addictingly good. I have a favorite spot that I’d always go to just for this chicken, and it got to the point where I knew my wallet needed me to figure out how to make a restaurant-quality recipe for it at home, haha.
That’s how this recipe was born. It has that same delicious taste and mouth-watering texture, but it uses some shortcuts that make it easier than roasting a whole bird.
This meal really comes alive once the toppings get involved, so they get an entire container of their own.
Cotija cheese
Fresh cilantro
Lime wedges
Green onions
Sliced jalapeños
One whole avocado
Sliced red onion
The green sauce is essential here. It’s creamy, fresh, and so good spooned over the chicken and rice. You can find the recipe for it right here:
I added a bag of tortilla chips for scooping up extra guacamole, eating alongside the bowls, or crushing over the top for some crunch. And if you’re feeling extra, you could whip up some homemade salsa!
I wanted a side that would brighten up the chicken and rice, and this corn salad was an obvious choice. It’s colorful, light, crunchy, and it can even work as a dip for the tortilla chips once the guac runs out!
Next, I was looking for some fruit to throw in the mix, and this mango fruit salad is SO good when paired with all the warm, smoky flavors from the main meal.
It’s juicy, colorful, and loaded with plenty of fresh fruit and veggies. Of course, the mango takes center stage, giving it sweetness. But then paired with the crunch from the nuts and the flavor of the basil dressing? It becomes something I can’t put down once I’ve taken a spoon to it. SO good! Recipe below for paid subscribers 🫶.
Oh boy, this might just be the best part of the whole meal. If you’re looking to bring a meal drop-off to a family with kids, my top tip is to pack these churros.
I made this recipe based on the churros my family had on a trip to Disney. The churros on that trip became a whole thing, haha. We all tried them the morning of that trip, and the whole day after one of my kids would point to the churro stands we passed, hinting about getting another one. It’s safe to say they were more excited about these than the rides!
I like to add a bag of something easy to grab and eat on the go. For this meal, it was pretzels! This is a nice, safe option when you’re not 100% sure what the family likes (I try to get a sense beforehand, but sometimes that’s not always an option). Pretzels are pretty universally loved, though, and are a good bet when picking the snack.
A few things I like to add to the meal drop-offs to make things easier.
Disposable containers so they don’t have to worry about washing or returning anything
Labels so they can easily see what everything is
Paper plates or bowls for less dishes
Napkins or paper towels (especially if they have lots of little ones)
Drinks, like juice boxes or mini sports drinks
And without further ado, here’s the salad I’ve been raving about!
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