Ingredients
Scale
- 4 chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 head cauliflower (riced)
- 1 bunch cilantro
- 1 jalapeño, chopped
- 2 tablespoons lime juice
- 1 tablespoon mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Place the chicken in a baking dish and bake for 25-30 minutes until cooked through.
- While the chicken is baking, heat a skillet over medium heat and sauté the riced cauliflower until tender.
- In a blender, combine cilantro, jalapeño, lime juice, and mayonnaise to make the green sauce.
- Serve the chicken over the cauliflower rice, drizzled with the green sauce.
Notes
- This dish can be made ahead and reheated.
- Adjust the spice level by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Peruvian
- Diet: Keto
Nutrition
- Serving Size: 1 chicken breast with cauliflower rice
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg