mexican

Ancho Chile Chicken with Peanut Salsa Macha and Roasted Cauliflower

Name: Ancho Chile Chicken with Peanut Salsa Macha and Roasted Cauliflower
Yield: 1 serving
Cuisine: mexican
Ingredients: 209 g chicken breast; 308 g cauliflower florets; 18 g vegetable oil; 7 g dried ancho chile, stemmed and seeded; 30 g peanut butter; 18 g lime juice; 4 g garlic, minced; 1 g kosher salt; 37 g water

This roasted dish pairs chicken breast with cauliflower florets, dried ancho chile, stemmed and seeded and peanut butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free High protein Low carb High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

62 g Protein

23 g Carbohydrates

37 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

209g chicken breast 222 kcal
308g cauliflower florets 77 kcal
18g vegetable oil 159 kcal
7g dried ancho chile, stemmed and seeded 3 kcal
30g peanut butter 176 kcal
18g lime juice 5 kcal
4g garlic, minced 6 kcal
0.62 tsp (1g) kosher salt 0 kcal
37g water 0 kcal

Cooking instructions

cauliflower floretsvegetable oilkosher salt
Heat oven to 425 F. Toss cauliflower with half the oil and a pinch of salt; roast 18-22 minutes, stirring once.
chicken breastvegetable oilkosher salt
Season chicken with salt and sear in a hot skillet with remaining oil, 4-5 minutes per side until cooked through. Rest and slice.
dried ancho chile
Toast ancho chile pieces in a dry pan 15-20 seconds per side, then finely chop.
dried ancho chilepeanut butterlime juicekosher saltwater
Stir peanut butter with lime juice and 1-2 tbsp hot water; mix in chopped ancho and a pinch of salt to make a loose salsa macha style sauce.
chicken breastcauliflower floretsdried ancho chilepeanut butter
Plate roasted cauliflower and sliced chicken; spoon the peanut ancho sauce over the top.