Peruvian-Inspired Paleo Brunch Bowl: Ceviche De Pollo With Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 oz chicken breast, boneless and skinless
• 1/4 cup fresh lime juice
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 jalapeño pepper, finely chopped
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/2 cup cooked quinoa or cauliflower rice for added bulk

Instructions

1. Cut the chicken breast into small cubes and place in a mixing bowl.
2. Pour lime juice over the chicken, ensuring all pieces are coated. Let it marinate for 30 minutes in the refrigerator.
3. While the chicken is marinating, prepare the avocado salsa by combining diced avocado, red onion, cherry tomatoes, jalapeño pepper, and cilantro leaves in a mixing bowl. Drizzle with olive oil and season with salt and pepper to taste.
4. After marinating, remove the chicken from the refrigerator and drain any excess lime juice. Season with salt and pepper to taste.
5. Assemble the dish by placing the chicken on top of the avocado salsa or cooked quinoa/cauliflower rice (optional). Garnish with additional cilantro leaves.
6. Enjoy your Peruvian inspired paleo brunch bowl!

Chef’s Insight

This recipe combines the flavors of Peru with the guidelines of the paleo diet for an unforgettable brunch experience!

Notes

Feel free to adjust the spiciness of the dish by adding or reducing the amount of jalapeño pepper used.