If you’ve been lucky enough to enjoy Peruvian rotisserie chicken, you know it’s all about the ají verde sauce. Our keto take on that spicy, tangy sauce consists of cilantro, jalapeño, lime, garlic, and ají amarillo chile powder, then made creamy with vegan mayo. The grilled Peruvian spice-marinated chicken breast is served on a creamy bed of red pepper cauliflower “grits,“ then served with the flavor-packed sauce. For the vegetable side, you’ll find roasted diced broccoli topped with chili garlic butter.

Ingredients: chicken breast, broccoli, cauliflower, heavy cream, olive oil, vegan mayonnaise (sunflower oil, organic aquafaba (water, chickpeas), fair trade organic cane sugar, sea salt, distilled vinegar, water, organic lemon juice, acacia gum, xanthan gum, black pepper), onions, cilantro, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), fire roasted red peppers (roasted peppers, water, sea salt, citric acid), unsalted butter, grated parmesan cheese (milk, cheese cultures, salt, enzymes), garlic, aji amarillo chile powder, grated cotija cheese (pasteurized whole cow's milk, salt, enzymes and culture), lime juice, jalapeños, liquid smoke (water, hickory smoke concentrate), sea salt, granulated onion, white pepper, granulated garlic, cumin, black pepper, dehydrated garlic, guajillo chile powder, gochugaru chile flakes