Whole30 Arroz de Juane
Experience the vibrant flavors of Peruvian cuisine with a healthy twist in this Whole30 Arroz de Juane recipe. This grain-free take on the traditional dish swaps out rice for nutrient-packed cauliflower rice, perfectly seasoned with turmeric, cumin, and a touch of garlic. Tender chicken breast cubes bring protein to the forefront, while the dish's authenticity is maintained by wrapping the flavorful mixture in banana leaves for a distinctive presentation. Baked to perfection, these aromatic parcels deliver a delightful experience that's Paleo-friendly, Whole30-compliant, and utterly satisfying. Served with fresh lime wedges and a pop of red bell pepper, this recipe is an impressive, gluten-free showcase of wholesome ingredients and bold, zesty flavors. Ideal for meal prep or a creative dinner, it's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 large head cauliflower
- 1 medium onion
- 4 pieces garlic cloves
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 cup chicken stock
- 2 pieces eggs
- 4 large banana leaves
- 1 piece lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 small sweet red bell pepper
Instructions
Preheat the oven to 350°F (175°C).
Cut the chicken breasts into bite-sized cubes. Season with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until golden brown and fully cooked, about 8 minutes. Remove from the skillet and set aside.
While the chicken is cooking, wash and roughly chop the cauliflower. Place it in a food processor and pulse until it resembles rice grains.
In the same skillet, add the diced onion and minced garlic. Cook until fragrant and the onion is translucent, about 3-4 minutes.
Add the cauliflower rice, turmeric powder, and cumin powder to the skillet. Stir well to combine.
Pour in the chicken stock and mix. Allow the mixture to simmer for 5-7 minutes until the cauliflower is tender and the liquid has mostly evaporated.
Beat the eggs in a small bowl and add them to the cauliflower mixture. Stir quickly to incorporate the egg as it cooks and binds the mixture.
Return the cooked chicken to the skillet and mix with the cauliflower rice.
Rinse and pat dry the banana leaves. Cut them into large squares.
Place a portion of the chicken and cauliflower mixture onto each banana leaf. Fold the leaves securely to form parcels, using kitchen twine if necessary.
Place the wrapped parcels on a baking tray and bake for 25 minutes in the preheated oven.
Once done, let them cool slightly before unwrapping.
Serve each parcel with a wedge of lime and thin slices of sweet red bell pepper.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 4112 mg | 179% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 28.1 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 403 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3246 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
