Pechuga a la Plancha (Grilled Chicken)
Pollo a la plancha is a classic recipe you'll find at almost every Latin restaurant, but it’s super easy to make at home and just as good. Thinly sliced chicken breast is seared with lime and orange juice and topped with onions. It's simple, flavorful, and perfect with rice and beans.
Ingredients
- 1 chicken breast
- ¼-½ tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano
- 1 tbsp olive oil
- 1 lime
- 1 orange
- 1 yellow onion thinly sliced (optional)
Instructions
- Slice the chicken breast in half lengthwise to 2 pieces, then use a meat tenderizer to pound each piece to about ¼ inch thick.
- Pat the chicken dry with a paper towel and season both sides with salt, pepper, and oregano.
- Heat olive oil in a pan over medium high heat. Once the pan is hot, add the chicken and cook without moving it for 1–2 minutes, then flip and cook the other side for another 1–2 minutes.
- Squeeze the juice of half a lime and half an orange over the chicken, then flip the chicken one more time to coat the other side in the juices. Remove from the pan and repeat with the remaining chicken breast.
- Add the thinly sliced yellow onions to the pan and cook until softened.
- Serve the chicken with the sautéed onions on top.
Notes
Store leftover pechuga a la plancha in the fridge for up to 3 days in an airtight container. When reheating, use the microwave or oven to keep it juicy and tender.
Nutrition
Serving: 113gCalories: 254kcalCarbohydrates: 9gProtein: 26gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 330mgFiber: 1gSugar: 5gVitamin A: 25IUVitamin C: 12mgCalcium: 30mgIron: 1.5mg
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