High Protein Pollo a la Brasa
Elevate your weeknight dinner game with this high-protein twist on classic Pollo a la Brasa. This mouthwatering Peruvian-style roasted chicken is marinated in a flavorful blend of garlic, lime juice, soy sauce, smoked paprika, and ground cumin, with a creamy boost from Greek yogurt and unflavored protein powder for added nutritional benefits. Perfectly tender and juicy, this 4-pound whole chicken is oven-roasted to golden perfection, delivering bold, smoky, and tangy flavors in every bite. Ready in just over an hour and ideal for meal prep, this dish is a fantastic option for fitness enthusiasts or anyone seeking a protein-packed, wholesome meal. Pair it with roasted veggies, quinoa, or a crisp salad to round out this delectable dish!
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Recipe Information
Ingredients
- 1 4-pound Whole chicken
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 teaspoons Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- 1 cup Plain Greek yogurt
- 1 scoop Protein powder (unflavored)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine olive oil, minced garlic, soy sauce, lime juice, ground cumin, smoked paprika, dried oregano, black pepper, and salt. Mix well to create the marinade.
Add plain Greek yogurt and unflavored protein powder to the marinade and stir until fully combined. This mixture will ensure the chicken is coated with a high-protein layer.
Pat the whole chicken dry with paper towels. Coat the chicken thoroughly with the marinade both inside and out, massaging it under the skin wherever possible.
Allow the chicken to marinate for at least 1 hour in the refrigerator for optimal flavor infusion. For best results, marinate overnight.
Place the marinated chicken on a roasting rack in a roasting pan. This will allow the heat to circulate evenly around the chicken.
Roast in the preheated oven for about 75 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it's cooked through.
If the skin is browning too quickly, cover the top of the chicken loosely with aluminum foil during the last 30 minutes of roasting.
Once cooked, remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Serve the chicken hot with your choice of sides, such as roasted potatoes or a fresh salad, for a complete protein-packed meal.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 11.6 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1364 mg | 29% | |
*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.
