Low Carb Pechuga a la Plancha
Elevate your dinner table with this Low Carb Pechuga a la Plancha, a simple yet flavorful take on grilled chicken breasts that’s perfect for a wholesome, guilt-free meal. This quick recipe combines tender, juicily seared chicken with a bold blend of garlic, paprika, and oregano, topped off with a bright squeeze of fresh lemon and a sprinkle of vibrant parsley. Prepared in just 25 minutes, it’s a perfect low-carb option for busy weeknights while still delivering restaurant-quality results. Pair it with a crisp green salad or some roasted veggies for a balanced, nutrient-packed plate that will keep you coming back for more. Whether you’re sticking to a keto-friendly lifestyle or just craving light, clean flavors, this Pechuga a la Plancha is the dependable, versatile recipe your menu needs.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lemon
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by preparing the chicken breasts. Pat them dry with paper towels to remove excess moisture. This step helps in achieving a good sear during cooking.
Step 2
In a small bowl, mix together the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper to create a marinade.
Step 3
Place the chicken breasts on a plate or in a shallow dish. Brush the olive oil marinade evenly over both sides of the chicken breasts, ensuring they are well coated.
Step 4
Heat a grill pan or a large non-stick skillet over medium-high heat. Allow it to preheat for about 3-4 minutes until hot.
Step 5
Place the marinated chicken breasts onto the hot grill pan or skillet, cooking for about 6-7 minutes on each side. Do not move them around too much to ensure they develop nice grill marks and cook evenly.
Step 6
To check for doneness, insert a meat thermometer into the thickest part of the chicken breast. It should read at least 165°F (74°C).
Step 7
Once cooked through, remove the chicken breasts from the heat and let them rest on a cutting board for about 5 minutes. This helps the juices redistribute, keeping the chicken moist.
Step 8
While the chicken is resting, cut the lemon in half and squeeze its juice over the chicken breasts.
Step 9
Chop the fresh parsley finely and sprinkle it over the chicken for added freshness and color.
Step 10
Serve the Pechuga a la Plancha warm with a side of your choice, such as a green salad or steamed vegetables. Enjoy your low-carb meal!
Nutrition Facts
| Serving size | (451.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 867.8 |
| Total Fat 41.2g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 1447.9mg | 0% |
| Total Carbohydrate 10.6g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 1.8g | |
| Protein 109.8g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 90.9mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1135.9mg | 0% |
Source of Calories