Peruvian Chicken with Roasted Cauliflower and Arugula

Ingredients

• 6 Tablespoons chicken stock
• 1/4 cup fresh mint
• 6 garlic cloves, peeled
• 2 ½ teaspoons pepper, divided (2, 1/2)
• 1 tablespoon ground cumin
• 3 drops of Clear stevia or 1 packet of stevia
• 2 teaspoons grated lime zest, plus ¼ cup juice (2 limes)
• 1 1/2 teaspoons table salt, divided (1, 1/2)
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano
• 14 ounces chicken tenderloins
• 10 oz cauliflower or broccoli, cored and cut into 1 ½-inch florets
• 4 oz cups baby arugula

Preparation

1. Process chicken stock with mint; garlic; 2 teaspoons of pepper, cumin, stevia, and lime zest and juice; 1 teaspoon salt; 2 teaspoons paprika, and oregano; in a blender until smooth, 10 to 20 seconds.
2.  Place chicken in a bowl and turn to coat chicken with marinade. Refrigerate for at least 1 hour or up to 12 hours.
3. Use an air fryer or adjust the oven rack to the middle position and heat the oven to 425 degrees.
4. 15 minutes before you are ready to remove your chicken from the refrigerator, toss cauliflower or broccoli with a little chicken stock, remaining ½ teaspoon pepper, and remaining ½ teaspoon salt. Place vegetables in the air fryer or on a rimmed baking sheet into an even layer. Bake until the top edges of the cauliflower or broccoli are lightly browned, about 15 minutes. Follow the directions for your air fryer to roast the cauliflower or broccoli.
5. Bake chicken at 400 degrees 10-15 minutes or air fry your chicken at 360 degrees for 7-8 minutes.
6. Toss 1 ounce of arugula with 2.5 ounces of cauliflower or broccoli with lime juice and extra chopped mint if you have any left.
7. Serve chopped chicken over veggie mixture!

Optional Ideas