Pechuga de Pollo a la Plancha

Pechuga de Pollo a la Plancha is a deliciously seasoned grilled chicken breast, perfect for a keto-friendly Spanish lunch. Juicy and flavorful, it's complemented by a fresh herb marinade that enhances its taste without adding carbs.

Ingredients

• Chicken breast - 2 pieces (about 200g each)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Paprika - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Lemon - 1, juiced

Steps

1. In a bowl, mix olive oil, minced garlic, paprika, oregano, salt, black pepper, and lemon juice to create a marinade.
2. Place the chicken breasts in the marinade, ensuring they are well coated. Cover and let marinate for at least 15 minutes.
3. Preheat a grill pan or skillet over medium-high heat.
4. Remove the chicken from the marinade and place it on the hot pan.
5. Cook the chicken for about 5-7 minutes on each side, or until it reaches an internal temperature of 75°C (165°F) and is golden brown.
6. Remove the chicken from the pan and let it rest for a few minutes.
7. Slice the chicken and serve garnished with chopped fresh parsley.

Nutrition

• Calories: 320
• Protein: 50 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 140 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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