Description
A delicious and healthy keto-friendly dish featuring Peruvian-style chicken served with cauliflower rice and a vibrant green sauce.
Ingredients
Scale
- 4 chicken thighs
- 2 cups cauliflower rice
- 1/4 cup olive oil
- 1 lime, juiced
- 1/2 cup cilantro
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix olive oil, lime juice, chopped cilantro, garlic, cumin, paprika, salt, and pepper.
- Coat the chicken thighs in the marinade and place them in a baking dish.
- Bake the chicken for 30-35 minutes or until cooked through.
- While the chicken is baking, sauté the cauliflower rice in a pan over medium heat for about 5-7 minutes.
- Once cooked, serve the chicken over cauliflower rice and drizzle with any remaining green sauce.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the spices according to your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg