Peruvian roast chicken with green sauce and avocado salad

Peruvian roast chicken with green sauce and avocado salad

4.9 66 évaluations

Préparation 20min

Total 25h 35min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1840.9 mg

Protides 65.7 g

Calories 5165.2 kJ / 1234.5 kcal

Lipides 99.6 g

Fibre 13.3 g

Graisses saturées 20.9 g

Glucides 26.8 g

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