Low Sodium Peito de Frango Grelhado
Savor the vibrant flavors of Low Sodium Peito de Frango Grelhado, a heart-healthy twist on a classic Brazilian grilled chicken dish. This simple yet satisfying recipe showcases tender, boneless chicken breasts marinated in a zesty blend of olive oil, fresh lemon juice, garlic, rosemary, thyme, and a hint of honey for balanced sweetness. A touch of black pepper and red pepper flakes adds just the right kick without relying on high-sodium seasonings. Perfect for busy weeknights, this dish is quick to prepare, with minimal hands-on time and stunningly juicy results. Whether fired up on the grill or sizzled in a grill pan, it pairs beautifully with fresh salads or roasted vegetables. Packed with bold, natural flavors and optimized for a low-sodium diet, this healthy grilled chicken recipe is your go-to for wholesome, guilt-free dining!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes
- 1 tablespoon honey
Instructions
Begin by preparing the marinade. In a medium bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, black pepper, red pepper flakes, and honey. Stir well until the ingredients are fully blended.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/2 inch thick, to ensure even cooking.
Transfer the chicken breasts to a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
Remove the chicken breasts from the marinade and let any excess drip off. Discard the remaining marinade.
Place the chicken breasts on the preheated grill. Cook for 6-8 minutes on the first side, then flip and cook for an additional 6-8 minutes on the other side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Serve the grilled chicken breasts with your choice of side dishes. Enjoy your Low Sodium Peito de Frango Grelhado!
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1892 mg | 40% | |
*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.
