Peruvian roast chicken with green sauce and avocado salad
TM6 TM5 TM31

Peruvian roast chicken with green sauce and avocado salad

4.9 (33 ratings)

Ingredients

Peruvian roast chicken

  • 50 g extra virgin olive oil
  • 30 g freshly squeezed lime juice
  • 4 garlic cloves
  • 1 tbsp sea salt
  • 2 tsp ground paprika
  • 1 tsp ground black pepper
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp monkfruit sweetener or sweetener of choice (see Tips)
  • 1200 - 1400 g whole uncooked chicken

Green sauce

  • 65 g fresh coriander, leaves and stems only, cut into thirds
  • 1 - 2 fresh jalapeño chillies, cut into halves and deseeded
  • 30 g freshly squeezed lime juice
  • 1 spring onion/shallot, trimmed and cut into thirds
  • 1 tsp ground cumin
  • 1 tsp monkfruit sweetener or sweetener of choice (see Tips)
  • 120 g mayonnaise (see Tips)

Avocado salad

  • 200 g cherry tomatoes, cut into halves
  • 1 continental cucumber, cut into pieces (1.5 cm)
  • 1 avocado, ripe, flesh only, cut into pieces (1.5 cm)
  • ½ red onion, cut into slices
  • 1 tbsp extra virgin olive oil
  • 1 tbsp freshly squeezed lime juice

Nutrition
per 1 portion
Calories
5165.2 kJ / 1234.5 kcal
Protein
65.7 g
Carbohydrates
26.8 g
Fat
99.6 g
Saturated Fat
20.9 g
Fibre
13.3 g
Sodium
1840.9 mg

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