Devices & Accessories
Peruvian roast chicken with green sauce and avocado salad
Prep. 20 min
Total 25 h 35 min
4 portions
Ingredients
Peruvian roast chicken
-
extra virgin olive oil50 g
-
freshly squeezed lime juice30 g
-
garlic cloves4
-
sea salt1 tbsp
-
ground paprika2 tsp
-
ground black pepper1 tsp
-
ground cumin1 tbsp
-
dried oregano2 tsp
-
monkfruit sweetener or sweetener of choice (see Tips)1 tsp
-
whole uncooked chicken1200 - 1400 g
Green sauce
-
fresh coriander leaves and stems only, cut into thirds65 g
-
fresh jalapeño chillies cut into halves and deseeded1 - 2
-
freshly squeezed lime juice30 g
-
spring onion/shallot trimmed and cut into thirds1
-
ground cumin1 tsp
-
monkfruit sweetener or sweetener of choice (see Tips)1 tsp
-
mayonnaise (see Tips)120 g
Avocado salad
-
cherry tomatoes cut into halves200 g
-
continental cucumber cut into pieces (1.5 cm)1
-
avocado ripe, flesh only, cut into pieces (1.5 cm)1
-
red onion cut into slices½
-
extra virgin olive oil1 tbsp
-
freshly squeezed lime juice1 tbsp
Difficulty
easy
Nutrition per 1 portion
Sodium
1840.9 mg
Protein
65.7 g
Calories
5165.2 kJ /
1234.5 kcal
Fat
99.6 g
Fibre
13.3 g
Saturated Fat
20.9 g
Carbohydrates
26.8 g
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