![Peruvian roast chicken with green sauce and avocado salad Peruvian roast chicken with green sauce and avocado salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/50236c3d2746510014a5ab13648ed327/Derivates/828a1ae70429880e08a58c82d01b25c477bf7653.jpg)
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Peruvian roast chicken with green sauce and avocado salad
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Peruvian roast chicken
- 50 g extra virgin olive oil
- 30 g freshly squeezed lime juice
- 4 garlic cloves
- 1 tbsp sea salt
- 2 tsp ground paprika
- 1 tsp ground black pepper
- 1 tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp monkfruit sweetener or sweetener of choice (see Tips)
- 1200 - 1400 g whole uncooked chicken
Green sauce
- 65 g fresh coriander, leaves and stems only, cut into thirds
- 1 - 2 fresh jalapeño chillies, cut into halves and deseeded
- 30 g freshly squeezed lime juice
- 1 spring onion/shallot, trimmed and cut into thirds
- 1 tsp ground cumin
- 1 tsp monkfruit sweetener or sweetener of choice (see Tips)
- 120 g mayonnaise (see Tips)
Avocado salad
- 200 g cherry tomatoes, cut into halves
- 1 continental cucumber, cut into pieces (1.5 cm)
- 1 avocado, ripe, flesh only, cut into pieces (1.5 cm)
- ½ red onion, cut into slices
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lime juice
- Nutrição
- por 1 portion
- Energia
- 5165.2 kJ / 1234.5 kcal
- Proteína
- 65.7 g
- Hidratos de carbono
- 26.8 g
- Gordura
- 99.6 g
- Gordura saturada
- 20.9 g
- Fibra
- 13.3 g
- Sódio
- 1840.9 mg
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