Description
A delicious low-carb version of a traditional Peruvian dish featuring chicken and cauliflower rice topped with a flavorful green sauce.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup lime juice
Instructions
- Season the chicken thighs with cumin, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until fully cooked, about 7-10 minutes per side.
- Remove chicken and set aside. In the same skillet, add cauliflower rice and sauté until tender.
- In a blender, combine cilantro, parsley, lime juice, and a little water, then blend until smooth to make the green sauce.
- Serve the chicken over the cauliflower rice, drizzled with the green sauce.
Notes
- Feel free to adjust the herbs in the green sauce based on your preference.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg