Description
A delicious and zesty Keto Peruvian Chicken served with cauliflower rice and a creamy cilantro sauce.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly cracked black pepper to taste
- 1 medium head of cauliflower, riced (approximately 4 cups)
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 tablespoon freshly squeezed lime juice
- 1 cup fresh cilantro leaves
- 1/2 cup creamy mayonnaise
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 jalapeño, seeds removed for less heat (optional)
Instructions
- Preheat your oven to 425°F.
- In a mixing bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the spice blend.
- Arrange the chicken on a baking sheet with the skin facing up, and roast in the oven for about 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F.
- While the chicken is roasting, prepare the cauliflower rice by cutting the cauliflower into florets and pulsing them in a food processor until they achieve a rice-like texture.
- In a large skillet, melt the butter over medium heat and add the riced cauliflower, sautéing for approximately 5-7 minutes until tender.
- Pour in the chicken broth and lime juice, cooking for an additional 2-3 minutes until the liquid has mostly evaporated. Season with salt and pepper to taste.
- To make the cilantro sauce, combine the cilantro, mayonnaise, lime juice, minced garlic, salt, pepper, and jalapeño in a blender or food processor and blend until smooth and creamy.
- To serve, place the roasted chicken thighs atop a bed of cauliflower rice and drizzle the cilantro sauce over the dish.
Notes
- Adjust the seasoning of the cilantro sauce to your preference.
- For a spicier sauce, leave the seeds in the jalapeño.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Keto Peruvian Chicken, Cauliflower Rice, Green Sauce