Pechuga de Pollo al Ajillo

Pechuga de Pollo al Ajillo is a flavorful Spanish dish featuring chicken breast sautéed in a rich garlic sauce, making it a delightful and aromatic main course. Perfectly balanced with herbs and spices, this kosher version brings a taste of Spain to your table.

Ingredients

• Chicken breast - 300 grams
• Olive oil - 3 tablespoons
• Garlic cloves - 6, minced
• Paprika - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced
• Water - 100 milliliters

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Season the chicken breast with salt, black pepper, and paprika.
3. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn).
6. Stir in the oregano and pour in the water and lemon juice, scraping the bottom of the pan to deglaze.
7. Return the chicken to the skillet, spoon the garlic sauce over it, and let simmer for another 5 minutes.
8. Garnish with chopped parsley before serving.

Nutrition

• Calories: 400
• Protein: 50 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 850 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Garlic contains antioxidants and may boost the immune system.

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