Golden cilantro-lime chicken with roasted chayote cream and sautéed green beans

Name: Golden cilantro-lime chicken with roasted chayote cream and sautéed green beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz skinless chicken breasts; 1.1 lb chayotes; 10.5 oz green beans; 1/2 cup heavy cream; 1/2 cup chicken broth; 3/4 cup fresh cilantro; 2 whole lime; 5 cloves garlic; 1/2 cup onion; 3 tbsp olive oil; 2 tbsp butter; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes; 1 1/4 tsp salt; 3/4 tsp black pepper

An original low-carb recipe featuring golden seared chicken breast finished with a fresh cilantro-lime sauce, served over a silky roasted chayote cream and paired with garlic-sautéed green beans. It offers bright flavor, creamy texture, and a light yet satisfying profile.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g skinless chicken breasts (4 pieces small or medium)
500 g chayotes (pelados, without semilla and diced)
300 g green beans (without puntas)
120 ml heavy cream (for the cream of chayote)
120 ml chicken broth (without sugar added)
20 g fresh cilantro (leaves and stalks tiernos, chopped)
2 pieces lime (zest fina and juice)
15 g garlic (chopped; divided)
80 g onion (chopped)
45 ml olive oil (divided)
28 g butter (divided)
2 g ground cumin
2 g smoked paprika
1 g dried oregano
0.5 g red pepper flakes (optional)
8 g salt (or to taste, divided)
2 g black pepper (divided)

Nutrition facts

per serving

438 kcal

Calories

39 g

Protein

11 g

Carbs

26 g

Fat

3.5 g

Fiber

7.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the chayote cubes and onion on a sheet pan, toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until the chayote is tender and lightly browned.
2
While the chayote roasts, pat the chicken breasts dry with paper towels. Season them with the ground cumin, smoked paprika, dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3
Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken breasts for 4 to 5 minutes per side, until well browned. Lower the heat if needed so the spices do not burn.
4
Add 2 tablespoons lime juice, the zest of 1 lime, half of the chopped cilantro, and 2 minced garlic cloves to the skillet. Cook for 1 minute, spooning the pan juices over the chicken. Remove the chicken, loosely cover, and let it rest for 5 minutes.
5
Transfer the roasted chayote and onion to a blender. Add the heavy cream, chicken broth, 1 tablespoon lime juice, 1 tablespoon butter, 1 garlic clove, 1/4 teaspoon salt, and a pinch of black pepper. Blend until smooth. If you want to serve it hotter, pour it into a small saucepan and warm it over low heat for 2 to 3 minutes without boiling.
6
In the same skillet used for the chicken, heat the remaining 1 tablespoon olive oil. Add the green beans and sauté for 2 minutes. Stir in the remaining 2 minced garlic cloves, the red pepper flakes if using, 1 tablespoon water, 1/4 teaspoon salt, and the remaining black pepper. Cook 4 to 5 minutes more, until the green beans are tender but still firm.
7
Slice the chicken breasts into thick pieces. Mix the remaining cilantro with 1 tablespoon lime juice and any juices released by the resting chicken.
8
To serve, divide the warm chayote cream among four plates, top with the golden chicken, and finish with the cilantro-lime mixture. Serve with the sautéed green beans immediately.

Chef tips

For a deeper cream flavor, let some of the chayote edges brown well in the oven. Do not overcook the green beans; they keep better color and texture when slightly crisp-tender.

Substitutions

You can substitute zucchini for chayote if needed, though the cream will be slightly lighter. The heavy cream can be replaced with unsweetened coconut cream for a dairy-free version, and the butter with additional olive oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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