Mix together the cumin, avocado oil, paprika, salt, pepper, oregano, and lemon zest in a small bowl. Brush the chicken with the lemon juice then rub with spice mixture. Place the chicken in a large cast iron skillet and transfer to the oven.
Roast the chicken for about 60 minutes until the internal temperature reads 165° F.
While the chicken is roasting make the salsa criolla by placing all of the ingredients into a jar and shaking well, refrigerate until ready to use. *They get better as they sit so feel free to make ahead
To make the cilantro green sauce simply blend together all of the ingredients.
Serve the chicken with the green sauce, salsa criolla, and additional lime if desired.
Keto Peruvian Chicken with Tangy Green Sauce
Amount Per Serving
Calories 824Calories from Fat 575
% Daily Value*
Saturated Fat 15.2g95%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
Keto Peruvian Chicken with Tangy Green Sauce https://www.castironketo.net/blog/peruvian-chicken/