Low Carb Peito de Frango Grelhado
Delight your taste buds with this Low Carb Peito de Frango Grelhado—a healthy and flavor-packed grilled chicken recipe inspired by Brazilian cuisine. Featuring tender, juicy boneless chicken breasts marinated in zesty olive oil, fresh lemon juice, and a robust blend of garlic, paprika, and oregano, this dish is perfect for weeknight dinners or meal prep. Quick to make, with just 15 minutes of prep and 20 minutes of cooking time, this recipe ensures even cooking by pounding the chicken to uniform thickness. Serve with a sprinkle of fresh parsley for a vibrant finish and pair with steamed vegetables or a crisp garden salad for a satisfying, low-carb meal. Perfectly grilled and bursting with flavor, this dish is a must-try for those seeking a healthy and delicious option. Keywords: low carb, grilled chicken, peito de frango grelhado, Brazilian chicken recipe, healthy dinner, quick meal, gluten-free.
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Recipe Information
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
Instructions
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.
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.
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.
Preheat your grill or grill pan over medium-high heat. You can also use a regular skillet if a grill is not available.
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.
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.
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.
Slice the chicken breasts and sprinkle with freshly chopped parsley for a burst of color and freshness before serving.
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
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1092 mg | 23% | |
*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.
