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Peruvian Chicken with Creamy Green Sauce (Flavorful!)
Michelle Carter

Peruvian Chicken with Creamy Green Sauce

A high-protein, keto-friendly Peruvian roasted chicken paired with a zesty herb sauce made with Greek yogurt, avocado, and aji verde. Juicy chicken and cooling greens create a perfect flavor contrast.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 (3.5-4 lb) whole chicken
  • 2 cups plain full-fat Greek yogurt
  • 3 tbsp olive oil
  • 2 garlic cloves
  • 1 tbsp aji verde paste
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 avocado, mashed
  • 1/4 cup fresh cilantro, chopped
  • 1/2 lime, cut into wedges

Method
 

  1. Preheat oven to 425°F (220°C)
  2. Season chicken cavity with half the yogurt mixture
  3. Roast chicken for 45 minutes until skin is crispy
  4. Meanwhile combine remaining yogurt, olive oil, garlic, aji verde, jalapeño, and lime juice for sauce
  5. Blend sauce until smooth
  6. In a bowl mash avocado, mix with sauce
  7. Garnish with cilantro before serving

Notes

Marinate chicken in yogurt mixture for 4-6 hours
Use avocado puree instead of mayonnaise for keto-friendliness
Substitute mango with cucumber for low-carb option