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Peruvian roast chicken with green sauce and avocado salad
Ingredients
Peruvian roast chicken
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extra virgin olive oil50 g
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freshly squeezed lime juice30 g
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garlic cloves4
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sea salt1 tbsp
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ground paprika2 tsp
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ground black pepper1 tsp
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ground cumin1 tbsp
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dried oregano2 tsp
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monkfruit sweetener or sweetener of choice (see Tips)1 tsp
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whole uncooked chicken1200 - 1400 g
Green sauce
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fresh coriander leaves and stems only, cut into thirds65 g
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fresh jalapeño chillies cut into halves and deseeded1 - 2
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freshly squeezed lime juice30 g
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spring onion/shallot trimmed and cut into thirds1
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ground cumin1 tsp
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monkfruit sweetener or sweetener of choice (see Tips)1 tsp
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mayonnaise (see Tips)120 g
Avocado salad
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cherry tomatoes cut into halves200 g
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continental cucumber cut into pieces (1.5 cm)1
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avocado ripe, flesh only, cut into pieces (1.5 cm)1
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red onion cut into slices½
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extra virgin olive oil1 tbsp
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freshly squeezed lime juice1 tbsp
Difficulty
easy
Nutrition per 1 portion
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