Low Carb Peito de Frango Grelhado
Experience the perfect blend of flavor and simplicity with this Low Carb Peito de Frango Grelhado, a Brazilian-inspired grilled chicken recipe ideal for your healthy lifestyle. Juicy, tender chicken breasts are marinated in a zesty mixture of olive oil, fresh lemon juice, garlic, oregano, and a hint of smoky paprika for bold, Mediterranean-inspired flavors. This quick and easy dish, ready in just 35 minutes, highlights low-carb ingredients and light grilling techniques, making it perfect for weeknight dinners or meal prep. Serve it alongside steamed veggies or a crisp garden salad for a high-protein, nutritious meal that’s as satisfying as it is wholesome. Perfect for anyone following a low-carb or keto diet, this recipe is a must-try for fans of delicious, health-conscious cooking.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them evenly to about 1/2 inch thickness using a meat mallet or rolling pin. This ensures even cooking.
Step 2
In a mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika. Whisk the mixture well to create a marinade.
Step 3
Add the pounded chicken breasts to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to infuse, or up to 2 hours for more intense flavor.
Step 4
Preheat your grill or grill pan over medium-high heat. You can also use a regular skillet if a grill is not available.
Step 5
Once heated, lightly oil the grill grates or pan surface to prevent sticking. Use a paper towel dipped in a bit of oil and a pair of tongs for easy application.
Step 6
Place the marinated chicken breasts on the grill and cook for approximately 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced with a fork.
Step 7
Once cooked, remove the chicken breasts from the grill and let them rest on a cutting board for a few minutes. This helps to retain their juices.
Step 8
Slice the chicken breasts and sprinkle with freshly chopped parsley for a burst of color and freshness before serving.
Step 9
Enjoy your Low Carb Peito de Frango Grelhado with a side of steamed vegetables or a fresh garden salad for a complete low carb meal.
Nutrition Facts
| Serving size | (426.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 855.7 |
| Total Fat 41.1g | 0% |
| Saturated Fat 7.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 1445.6mg | 0% |
| Total Carbohydrate 7.0g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 1.2g | |
| Protein 109.2g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 90.0mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1092.3mg | 0% |
Source of Calories