Venezuelan Keto Arepas with Avocado-Lime Salsa and Creamy Chicken

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups mashed white peeled and cooked turnip (keto
• friendly alternative to corn) 2 cups shredded mozzarella cheese 4 large eggs, beaten 1 tsp salt 1/2 tsp black pepper 3 tbsp avocado oil For the Avocado
• Lime Salsa: 2 ripe avocados, diced 1/2 cup cherry tomatoes, halved 1/4 red onion, finely chopped 1/4 cup cilantro, finely chopped 1 lime, juiced Salt and pepper to taste For the Creamy Chicken: 2 boneless, skinless chicken breasts 1 tbsp avocado oil 1/4 cup heavy cream 1/2 tsp ground cumin 1/2 tsp smoked paprika Salt and pepper to taste

Instructions

1. Prepare the mashed turnip by peeling, boiling until tender, and mashing until smooth. In a large bowl, mix mashed turnip, mozzarella cheese, beaten eggs, salt, and black pepper. Form the mixture into 6 arepas, about 1 inch thick each. Heat avocado oil in a skillet over medium heat. Cook arepas for 4 5 minutes on each side until golden brown. For the salsa, combine diced avocados, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Slice the cooked chicken breasts into strips and heat in a skillet with avocado oil, seasoned with cumin, paprika, salt, and pepper. Stir in heavy cream. Serve arepas topped with salsa and creamy chicken.

Chef’s Insight

The key to perfect arepas is finding the right balance of mashed turnip and mozzarella cheese, creating a tender yet firm texture.

Notes

Ensure all ingredients are gluten-free if following a strict keto diet.