Heart-Healthy Pollo a la Brasa
Elevate your healthy eating game with this heart-healthy Pollo a la Brasa, a lightened-up take on the classic Peruvian-style rotisserie chicken. Packed with bold flavors from fresh lime juice, smoked paprika, cumin, and garlic, this recipe swaps traditional heavy marinades for a low-sodium soy sauce and extra virgin olive oil blend, making it perfect for a nutritious dinner. Juicy, skinless chicken breasts are baked until tender, then finished with a broiled crispiness for a golden, flavorful finish. A tangy, onion-infused reduction made from the reserved marinade adds an irresistible complement to the dish, while a sprinkle of fresh cilantro brings a vibrant, herbaceous note. Ready in under an hour, this easy oven-baked Pollo a la Brasa pairs beautifully with roasted vegetables or a simple quinoa salad, creating a wholesome yet indulgent meal your family will savor. Perfect for those seeking a heart-healthy chicken recipe that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 piece Red onion, thinly sliced
Instructions
Begin by preparing the marinade. In a large mixing bowl, combine the lime juice, olive oil, soy sauce, minced garlic, cumin, smoked paprika, dried oregano, and black pepper. Whisk these ingredients together until they are well incorporated.
Add the chicken breasts to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least one hour, allowing the flavors to soak into the chicken.
Preheat your oven to 400°F (200°C). Place a wire rack on top of a baking sheet to allow for even cooking.
Remove the marinated chicken from the refrigerator and place each piece on the wire rack. Reserve the leftover marinade.
Bake the chicken in the preheated oven for 25 to 30 minutes or until the internal temperature reaches 165°F (75°C). For added crispiness, turn on the broiler for the last 2 minutes of cooking.
While the chicken is baking, pour the leftover marinade into a small saucepan. Add the sliced red onion and bring the mixture to a boil. Simmer for about 5 minutes until the onions soften and the sauce thickens slightly.
Remove the chicken from the oven and let it rest for about 5 minutes. This makes slicing easier and allows the juices to redistribute, ensuring moistness throughout.
Serve each chicken breast topped with a spoonful of the cooked onion marinade and sprinkle freshly chopped cilantro over the top for an extra burst of freshness.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.7 g | ||
| Protein | 222.7 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2143 mg | 46% | |
*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.
