Whole30 Arroz de Juane

Transform your weeknight meals with this flavorful Whole30 Arroz de Juane, a wholesome twist on the traditional Peruvian dish. Bursting with bold spices like turmeric and cumin, this recipe swaps classic rice for cauliflower rice, making it both low-carb and Whole30 compliant. Succulent chicken bites are paired with a protein-packed egg mixture, all delicately wrapped in fragrant banana leaves and baked to perfection. The result is a tender, aromatic parcel that’s as fun to unwrap as it is to eat. Ready in just over an hour, this dish is ideal for meal prep or a healthy family dinner. Serve with a squeeze of zesty lime and a few slices of sweet red bell pepper for a vibrant finishing touch. Perfect for anyone seeking paleo-friendly, gluten-free, or Whole30 recipes that don’t compromise on flavor.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Cut the chicken breasts into bite-sized cubes. Season with salt and pepper.

Step 3

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.

Step 4

While the chicken is cooking, wash and roughly chop the cauliflower. Place it in a food processor and pulse until it resembles rice grains.

Step 5

In the same skillet, add the diced onion and minced garlic. Cook until fragrant and the onion is translucent, about 3-4 minutes.

Step 6

Add the cauliflower rice, turmeric powder, and cumin powder to the skillet. Stir well to combine.

Step 7

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.

Step 8

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.

Step 9

Return the cooked chicken to the skillet and mix with the cauliflower rice.

Step 10

Rinse and pat dry the banana leaves. Cut them into large squares.

Step 11

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.

Step 12

Place the wrapped parcels on a baking tray and bake for 25 minutes in the preheated oven.

Step 13

Once done, let them cool slightly before unwrapping.

Step 14

Serve each parcel with a wedge of lime and thin slices of sweet red bell pepper.

Nutrition Facts

Serving size	(2332.2g)

Amount per serving	% Daily Value*
Calories	1403.6

Total Fat 56.9g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 679.3mg	0%
Sodium 4112.0mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 23.6g	0%
Total Sugars 28.1g
Protein 153.0g	0%

Vitamin D 82IU	0%
Calcium 403.0mg	0%
Iron 13.5mg	0%
Potassium 3246.0mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 42.8%

Carbs: 21.4%