Peruvian chicken with avocado and red onion salad
1
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
If you think a chicken roasted without the skin will be dry or flavorless, think again! This recipe’s combination of bright spices, such as paprika, ground cumin, and cayenne pepper, as well as white wine vinegar and a touch of canola oil results in a delicious roast bird. Just make sure you don’t overcook it; this is why it's important to have an accurate instant-read thermometer on hand. The side salad comes together in minutes, which you can make while the bird rests after it cooks. Just top some romaine and sliced onion and avocado with fresh lime juice, then season with a little bit of salt.
Ingredients
White wine vinegar
2 Tbsp
Paprika
1 Tbsp
Ground cumin
1 Tbsp
Garlic
5 clove(s)
Canola oil
1 tsp
Cayenne pepper
⅛ tsp
Table salt
1¾ tsp
Uncooked skinless boneless chicken breast
14 oz
Uncooked skinless boneless chicken thigh
14 oz
Romaine lettuce
6 cup(s)
Red onion
½ small
Avocado
½ item(s)
Fresh lime juice
1 Tbsp
Lime
1 item(s)
Instructions
1
Preheat oven to 400°F. Spray roasting rack with nonstick spray and place in roasting pan.
2
Stir vinegar, paprika, cumin, garlic, oil, cayenne, and 1½ teaspoons salt together in small bowl. Rub spice mixture all over meat and inside cavity of chicken. Tie legs together with kitchen string. Place chicken, breast side up, on prepared rack in pan. Roast until instant-read thermometer inserted into thickest part of thigh (not touching bone) registers 165°F, about 1 hour. Transfer chicken to cutting board and let stand 10 minutes.
3
Combine romaine and onion on serving platter. Top with avocado; sprinkle with lime juice and remaining ¼ teaspoon salt.
4
Carve chicken into 6 pieces and serve with salad and lime wedges on the side.
5
Serving size: 1 piece chicken and 1 cup salad
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