Spicy Peruvian Chicken and Cauliflower Rice
with Pickled Jalapeño & Creamy Salsa Verde
Spicy Peruvian Chicken and Cauliflower Rice
Bold Peruvian-inspired chicken with cauliflower rice, bright pickled jalapeño, and a creamy salsa verde for a spicy, tangy, low-carb dinner.
Ingredients
For 2 servings
- 10 ounce Chicken Cutlets
- 1 unit Chicken Stock Concentrate
- 1 tablespoon Fajita Spice Blend
- 2 clove Garlic
- 1 unit Jalapeño
- ½ cup Jasmine Rice
- 1 unit Lime
- 2 tablespoon Mayonnaise
- 12 ounce Riced Cauliflower
- 2 unit Scallions
- 1.5 tablespoon Sour Cream
- 1 unit Tomato
Additional Ingredients
- 1 tablespoon Butter
- 1 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories490
Protein35g
Carbs25g
Fat28g
Tags:
KetoProtein SmartCalorie SmartCarb SmartFiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥚Eggs🥛MilkSwaps and substitutions
For dairy-free, swap the creamy topping for a plain plant-based yogurt or mayo made without milk. For egg-free, use an egg-free mayonnaise; for a lighter low-carb plate, keep the cauliflower base and skip any extra rice.
What to serve with it
Serve with a crisp cucumber or avocado salad to cool the heat, plus warm tortillas or a simple grain if you want something heartier. A citrusy slaw or black beans also fits well without overpowering the spicy, tangy flavors.
