Low Sodium Peito de Frango Grelhado
Elevate your weeknight dinners with "Low Sodium Peito de Frango Grelhado," a flavorful and heart-healthy grilled chicken recipe that's bursting with vibrant, herbaceous aromas. This Brazilian-inspired dish combines tender boneless, skinless chicken breasts marinated in a delightful blend of olive oil, fresh lemon juice, garlic, rosemary, thyme, and a hint of honey for natural sweetness. With just 15 minutes of prep time, this low-sodium recipe is perfect for anyone looking to enjoy a wholesome meal without compromising on taste. Lightly spiced with ground black pepper and red pepper flakes, the chicken is grilled to perfection, achieving a tender, juicy interior and subtly charred exterior. Serve it alongside roasted vegetables, quinoa, or a crisp salad for a balanced and satisfying dinner. Perfect for healthy eating and family-friendly meals, this recipe proves that simple ingredients can deliver bold flavors.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 1 tablespoon honey
Directions
Step 1
Begin by preparing the marinade. In a medium bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, black pepper, red pepper flakes, and honey. Stir well until the ingredients are fully blended.
Step 2
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick, to ensure even cooking.
Step 3
Transfer the chicken breasts to a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
Step 4
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
Step 5
Remove the chicken breasts from the marinade and let any excess drip off. Discard the remaining marinade.
Step 6
Place the chicken breasts on the preheated grill. Cook for 6-8 minutes on the first side, then flip and cook for an additional 6-8 minutes on the other side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Step 7
Remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Step 8
Serve the grilled chicken breasts with your choice of side dishes. Enjoy your Low Sodium Peito de Frango Grelhado!
Nutrition Facts
| Serving size | (787.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1491.3 |
| Total Fat 53.3g | 0% |
| Saturated Fat 11.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 519.2mg | 0% |
| Total Carbohydrate 23.9g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 18.0g | |
| Protein 216.8g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 105.9mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 1892.4mg | 0% |
Source of Calories