Low Fat Petti di Pollo
Discover the perfect balance of flavor and nutrition with our Low Fat Petti di Pollo, a delightful take on Italian-inspired chicken breasts. This easy and healthy recipe features tender, boneless chicken marinated in a zesty blend of olive oil, lemon juice, garlic, rosemary, and oregano for maximum flavor without the excess fat. Cooked to juicy perfection on a grill pan or skillet and finished with a luscious reduced chicken broth sauce, it’s a dish that feels indulgent yet stays light. Garnished with fresh parsley, this versatile recipe pairs beautifully with steamed vegetables or a crisp salad, making it an ideal option for a wholesome dinner or meal prep. Ready in just 35 minutes, this guilt-free Petti di Pollo will become a favorite in your repertoire for healthy, quick, and delicious meals.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves
- 1 teaspoon fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the marinade. In a medium bowl, combine olive oil, lemon juice, minced garlic, chopped fresh rosemary, dried oregano, salt, and black pepper. Whisk together until well blended.
Place the chicken breasts in a sealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill pan or a large skillet over medium heat. Lightly oil the pan with a bit of olive oil to prevent sticking.
Remove the chicken breasts from the marinade, letting any excess drip off. Discard the marinade.
Place the chicken breasts on the grill pan or skillet. Cook for about 5 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
Once cooked, remove the chicken from the pan and set aside to rest for a few minutes.
In the same pan, add chicken broth and bring it to a simmer over medium heat. Allow it to reduce slightly, about 3-4 minutes, scraping up any browned bits from the pan for added flavor.
Pour the reduced broth over the chicken breasts. Garnish with freshly chopped parsley before serving.
Serve the Petti di Pollo with steamed vegetables or a light salad for a complete low-fat meal.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2039 mg | 43% | |
*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.
