Peruvian Chicken Bowl with Keto Twist
A French-inspired Peruvian dish with a low-carb twist, featuring chicken breast and a variety of fresh vegetables.
Ingredients
- ●1 1/2 pounds chicken breast
- ●2 tablespoons avocado oil
- ●2 cloves garlic
- ●1/4 cup fresh cilantro
- ●1 large bell pepper
- ●2 large tomato
- ●1 large red onion
- ● feta cheese
- ● cumin
- ● paprika
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the chicken breast with cumin, paprika, and salt.
- 3
Heat the avocado oil in an oven-safe skillet over medium-high heat.
- 4
Sear the chicken breast for 2-3 minutes on each side.
- 5
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- 6
While the chicken is cooking, prepare the vegetables by slicing the bell pepper, tomato, and red onion.
- 7
In a separate pan, heat a tablespoon of avocado oil over medium heat.
- 8
Add the sliced vegetables and cook for 5-7 minutes, or until they are tender.
- 9
Once the chicken is done, let it rest for a few minutes before slicing it into strips.
- 10
Assemble the bowls by placing a portion of the cooked vegetables on the bottom, followed by a slice of chicken breast, and finishing with a sprinkle of feta cheese and a dollop of cilantro.
- 11
Serve immediately and enjoy!
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