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Peruvian roast chicken with green sauce and avocado salad (MEATER+®)
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Ingredients
Peruvian roast chicken
- 50 g extra virgin olive oil
- 30 g freshly squeezed lime juice
- 4 garlic cloves
- 1 tbsp 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, 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
- 4816.6 kJ / 1146.8 kcal
- Protein
- 100.1 g
- Carbohydrates
- 6.8 g
- Fat
- 77.8 g
- Saturated fat
- 15.3 g
- Fiber
- 12.7 g
- Sodium
- 2785.2 mg
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