Low Fat Pechuga a la Plancha
Savor the vibrant flavors of this Low Fat Pechuga a la Plancha, a light and healthy twist on the classic grilled chicken breast dish. Perfectly marinated in a zesty blend of lime juice, garlic, cumin, and olive oil, these tender, juicy chicken breasts are grilled to perfection for a smoky, caramelized finish. The recipe takes just 15 minutes to prep and 10 minutes to cook, making it an ideal choice for busy weeknights or quick lunches without sacrificing bold flavors. A sprinkle of fresh cilantro adds a refreshing touch to every bite, while the use of non-stick cooking spray ensures a low-fat profile. This gluten-free, high-protein meal pairs beautifully with steamed vegetables or a crisp salad for a well-rounded, wholesome plate that’s sure to delight. Easy to prepare and packed with flavor, this healthy grilled chicken recipe is a must-try for fans of quick, nutritious, and vibrant cooking.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 whole lime
- 2 cloves garlic
- 0.5 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons fresh cilantro
- 1 spray cooking spray
Instructions
Place the chicken breasts on a cutting board and cover with a sheet of plastic wrap. Pound each breast until it is an even thickness, about 1/2 inch.
In a small bowl, combine the olive oil, juice of one lime, minced garlic, ground cumin, black pepper, and salt. Whisk together until well blended.
Pour the marinade over the chicken breasts in a shallow dish or resealable plastic bag. Make sure the chicken is well coated on both sides. Let the chicken marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for a stronger flavor.
Preheat a non-stick grill pan over medium-high heat and lightly coat with cooking spray.
Once the pan is hot, remove the chicken from the marinade, letting any excess drip off, and place on the grill pan.
Grill the chicken for about 5 minutes on each side, or until fully cooked through and no longer pink in the center (internal temperature should read 165°F).
Remove the chicken from the pan and let it rest for a few minutes.
Finely chop the fresh cilantro and sprinkle over the grilled chicken.
Serve immediately with a side of steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.2 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1056 mg | 22% | |
*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.
