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Peruvian roast chicken with green sauce and avocado salad

Peruvian roast chicken with green sauce and avocado salad
4.9 65 ratings
Prep. 20 min
Total 25 h 35 min
4 portions
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Ingredients

Peruvian roast chicken
  • extra virgin olive oil
    50 g
  • freshly squeezed lime juice
    30 g
  • garlic cloves
    4
  • sea salt
    1 tbsp
  • ground paprika
    2 tsp
  • ground black pepper
    1 tsp
  • ground cumin
    1 tbsp
  • dried oregano
    2 tsp
  • monkfruit sweetener or sweetener of choice (see Tips)
    1 tsp
  • whole uncooked chicken
    1200 - 1400 g
Green sauce
  • fresh coriander leaves and stems only, cut into thirds
    65 g
  • fresh jalapeño chillies cut into halves and deseeded
    1 - 2
  • freshly squeezed lime juice
    30 g
  • spring onion/shallot trimmed and cut into thirds
    1
  • ground cumin
    1 tsp
  • monkfruit sweetener or sweetener of choice (see Tips)
    1 tsp
  • mayonnaise (see Tips)
    120 g
Avocado salad
  • cherry tomatoes cut into halves
    200 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 slices
    ½
  • extra virgin olive oil
    1 tbsp
  • freshly squeezed lime juice
    1 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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