Peruvian Chicken
{Low Carb, Ketogenic, Paleo, THM:S}
My take on the tender and juicy roast chicken you'll find at Peruvian restaurants. If you're bored of plain meal-prepped chicken, give this a try!
Peruvian Chicken
If you watch my Instagram, you'll know that on top of cooking to share recipes with you here on the blog, I meal prep pretty heavily.
Both my husband and I try to hit our macros pretty consistently, and meal prep makes that easier.
But, I'm not a big fan of premade, mushy, slow cooker meals. I need recipes that will HOLD up to being frozen, and still taste good when thawed and reheated.
Peruvian Chicken is one of those recipes.
Absolutely packed with flavor (even more so if you smoke it!) – so no more boring chicken!
Ingredients for Peruvian Chicken
Chicken Thighs, boneless and skinless (chicken breasts will also work if that is your preference)
Garlic
Coconut Aminos
Lime Juice
Avocado Oil
Cumin
Paprika
Oregano
Salt
Pepper
For The Green Sauce
Jalapenos (seeded, if you wish to keep the heat down)
Cilantro Leaves, tightly packed
Cloves Garlic
Avocado Oil Mayo (Sir Kensington's or Primal Kitchen)
Sour Cream
Lime Juice
Salt
Black Pepper
Avocado Oil or Extra Virgin Olive Oil
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DID YOU MAKE THIS RECIPE?
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How To Make Peruvian Chicken
Combine all of the ingredients aside from the chicken in the blender.
Pat the chicken dry. If you want faster cooking chicken, slice each breast in half to make thinner.
Then place in a ziploc bag or bowl with the blended seasonings.
Allow to marinate for 1 hour.
Heat a large skillet on medium0high with cooking oil of your choice – best oils include avocado oil or tallow.
Cook each piece of chicken 3-4 minutes on each side, until internal temperature reaches 165.
Let rest 5 minutes, then slice and serve.
To Make Green Sauce
Combine all of the ingredients minus the avocado oil in a blender and blend until smooth.
While the blender is running, open the lid and slowly drizzle in the oil.
Once all of the oil is added, stop the blender and transfer the sauce into a container to pour from. The sauce will thicken as it sits.
Cover and refrigerate until ready to serve.
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Peruvian Chicken
My take on the tender and juicy roast chicken you'll find at Peruvian restaurants. If you're bored of plain meal-prepped chicken, give this a try!
Ingredients
- For The Chicken:
- Chicken Thighs, boneless and skinless (chicken breasts will also work if that is your preference)
- Garlic
- Coconut Aminos
- Lime Juice
- Avocado Oil
- Cumin
- Paprika
- Oregano
- Salt
- Pepper
- For The Green Sauce:
- 4 Jalapenos (seeded, if you wish to keep the heat down)
- 1 cup Cilantro Leaves, tightly packed
- 2 Gloves Garlic
- 1/3 cup Avocado Oil Mayo (Sir Kensington's or Primal Kitchen)
- 1/4 cup Sour Cream
- 2 T Lime Juice
- 1 tsp. Salt
- 1/4 tsp. Black Pepper
- 2 T Avocado Oil or Extra Virgin Olive Oil
Instructions
- Combine all of the ingredients aside from the chicken in the blender.
- Pat the chicken dry. If you want faster cooking chicken, slice each breast in half to make thinner.
- Then place in a ziploc bag or bowl with the blended seasonings.
- Allow to marinate for 1 hour.
- Heat a large skillet on medium0high with cooking oil of your choice - best oils include avocado oil or tallow.
- Cook each piece of chicken 3-4 minutes on each side, until internal temperature reaches 165.
- Let rest 5 minutes, then slice and serve.
- To Make Green Sauce
- Combine all of the ingredients minus the avocado oil in a blender and blend until smooth.
- While the blender is running, open the lid and slowly drizzle in the oil.
- Once all of the oil is added, stop the blender and transfer the sauce into a container to pour from. The sauce will thicken as it sits.
- Cover and refrigerate until ready to serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 26mgSodium: 418mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g
xoxo,
Gretchen
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