Low Carb Pechuga a la Plancha
Savor the vibrant flavors of this **Low Carb Pechuga a la Plancha**, a quick and healthy spin on the classic grilled chicken dish. Perfectly seasoned with a zesty blend of garlic powder, paprika, oregano, and a hint of lemon, these tender, juicy chicken breasts are pan-seared to perfection in olive oil for a golden, flavorful crust. Ready in just 25 minutes, this high-protein, low-carb recipe is ideal for busy weeknights or meal prepping. Garnished with fresh parsley for a final burst of freshness, it's a versatile dish that pairs beautifully with a crisp green salad or steamed vegetables. Whether you're following a keto lifestyle or simply seeking a wholesome, delicious meal, this easy-to-make Pechuga a la Plancha is sure to delight!
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Recipe Information
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
Instructions
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.
In a small bowl, mix together the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper to create a marinade.
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.
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.
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.
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).
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.
While the chicken is resting, cut the lemon in half and squeeze its juice over the chicken breasts.
Chop the fresh parsley finely and sprinkle it over the chicken for added freshness and color.
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
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1136 mg | 24% | |
*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.
