Like the original Peruvian rotisserie chicken, this dish is all about the ají verde sauce. This keto take on that spicy, tangy sauce consists of parsley, jalapeño, lime, garlic, and ají amarillo chile powder, made creamy. The spice-marinated chicken breast is grilled, served on a creamy bed of red pepper cauliflower ““grits,““ and topped with the flavor-packed sauce. On the side, you’ll find roasted broccoli florets topped with chili garlic butter.

Marinated chicken fillet with cauliflower rice, broccoli and sauce with jalapeño peppers and parsley

This meal contains 163 grams of vegetables.

Ingredients: 26% marinated chicken fillet [90% chicken meat, water, smoke flavoring, dried garlic, spices, onion powder, lemon zest, lime juice, salt, olive pomace oil], 21% broccoli, 17% cauliflower rice, water, 5% grated cheese [MILK, potato starch, salt, starter culture, microbiological rennet], cream (MILK), 3% chili-garlic butter [butter (MILK), 4% garlic, black pepper, vinegar, paprika, salt, sea ​​salt, water, 1% chipotle pepper], cream cheese [BUTTERMILK, cream (MILK), salt], butter (MILK), onion, olive pomace oil, 2% pepper red grilled, sour cream (MILK), 1% parsley, 1% garlic, corn starch, lime juice, <1% jalapeño pepper, ricotta [whey (SHEEP'S MILK), salt], sea salt, thickener (E415), black pepper, amarylli pepper, lactic acid bacteria.

E = EU approved excipient