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with green sauce and cucumber avocado salad

All marinade ingredients go into a one gallon zip top bag.
Add chicken breasts to the bag and squeeze the air out
Tuck it into a bowl in case of leaks. Refrigerate 6 -8 hours.
Cilantro drying after a quick wash.
A quick way to remove the seeds and ribs of a jalapeno is to use a measuring spoon.
Green sauce ingredients in the blender.
Finished green sauce can be made ahead.
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Peruvian Chicken

absolutely delicious simple flavors
Course: Main Course
Keyword: #keto

Equipment

  • Blender or food processor

Ingredients

Marinate Chicken

  • 4 chicken breasts thighs or a whole chicken would also work
  • 3 cloves garlic minced
  • 1 tbsp cumin
  • 1 tbsp smoked hot paprika
  • 1 pinch crushed red pepper
  • 1/2 tsp salt
  • 2 lemons juiced
  • 2 tbsp coconut aminos or soy sauce
  • 1 tbsp vinegar white, distilled

Green Sauce

  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 2 jalapeno peppers remove seeds and ribs
  • 1 bunch cilantro
  • 2 cloves garlic
  • 1 tbsp lime juice fresh squeezed
  • 2 tbsp olive oil
  • salt to taste

Avocado Cucumber Salad

  • 1 avocado chopped
  • 1 cucumber English aka hot house
  • 3 scallions chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 cup cilantro finely chopped
  • salt and pepper to taste

Instructions

  • For the chicken marinade: add cumin, paprika, pepper, salt, lemon juice, coconut aminos, vinegar, and garlic to a zip top bag. Add chicken. Marinate in refrigerator for several hours. Grill or bake chicken.
  • For the green sauce: whirl all ingredients in blender or food processor. This can be made ahead and stored in the refrigerator.
  • For the avocado cucumber salad: chop avocado, cucumber, and scallions. Add olive oil, lime juice, cilantro, and salt and pepper. Toss to mix. This can be made ahead if desired.
Peruvian Chicken