Keto Kenyan Roast Chicken with Spiced Cauliflower Rice and Avocado Salsa

Allergens

None

Ingredients

• 1 whole chicken (3
• 4 lbs), organic if possible
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 large head of cauliflower, cut into rice
• sized pieces
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground allspice
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper, then rub with 1 tablespoon of olive oil. Place on a roasting rack set in a roasting pan and roast for 35 40 minutes or until cooked through. Remove from oven and let rest.
2. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for 8 10 minutes until golden brown and tender. Season with salt, pepper, and the spices (cumin, coriander, ginger, turmeric, and allspice).
3. In a separate bowl, combine the avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper to make the salsa.
4. Carve the chicken into slices and serve with the spiced cauliflower rice and avocado salsa.

Chef’s Insight

To enhance the flavors even more, marinate the chicken overnight in a mixture of olive oil, lemon juice, garlic, and spices before roasting.

Notes

For a garnish, add a few more cherry tomatoes and fresh cilantro leaves.