Keto Venezuelan-Inspired Pollo a la Plancha with Cilantro-Garlic Sauce and Guacamole

Allergens

None, but for a keto diet, it is important to note that some may be sensitive to the nightshade family (avocado) or olive oil.

Ingredients

• 2 bone
• in, skin
• on chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 avocados, pitted, peeled, and chopped
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground turmeric
• 1/4 tsp ground oregano
• 1/4 tsp ground thyme
• 1/4 cup chopped fresh parsley
• 1 tbsp capers, rinsed and drained
• 1 tbsp red onion, finely chopped
• Salt and pepper, to taste

Instructions

1. a. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Set aside. b. Season chicken breasts with cumin, smoked paprika, turmeric, oregano, thyme, and salt and pepper to taste. c. Heat a large skillet over medium high heat. Add the seasoned chicken and cook until browned on both sides and cooked through (about 15 20 minutes). Remove from skillet and let rest for 5 minutes before slicing. d. In a separate bowl, mix together chopped avocados, cilantro, lime juice, salt, and pepper to taste. Set aside. e. To assemble the dish, place a slice of Pollo a la Plancha on each plate, top with cilantro garlic sauce, and serve alongside guacamole. Garnish with fresh parsley and capers.

Chef’s Insight

To achieve the perfect texture for the chicken breasts, it is essential to cook them slowly over medium-high heat until fully cooked through.

Notes

Make sure to use fresh lemon and lime juice for the best flavor.