Description
A delicious low-carb Peruvian inspired dish featuring flavorful chicken and cauliflower rice, served with a vibrant green sauce.
Ingredients
Scale
- 4 chicken breasts
- 1 head cauliflower, riced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon cumin
- 1/4 cup cilantro
- 1/4 cup parsley
- 2 cloves garlic
- 1 jalapeño, seeds removed
- 1/4 cup lime juice
Instructions
- Preheat your grill or oven to medium-high heat.
- Season the chicken breasts with olive oil, salt, pepper, and cumin.
- Grill or bake the chicken until fully cooked, about 6-7 minutes per side.
- In a food processor, combine cilantro, parsley, garlic, jalapeño, lime juice, and a pinch of salt to make the green sauce.
- Rice the cauliflower and sauté in a pan with a bit of olive oil until tender.
- Serve the grilled chicken on a bed of cauliflower rice, drizzled with the green sauce.
Notes
- This dish is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Adjust spice levels by adding more or less jalapeño.
- Can substitute chicken breasts with thighs for more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg