Pechugas de Pollo al Ajillo

Pechugas de Pollo al Ajillo is a flavorful Spanish baked chicken dish featuring tender chicken breasts infused with garlic and aromatic herbs. This Paleo-friendly recipe is both simple and satisfying, making it perfect for a healthy weeknight dinner.

Ingredients

• Chicken breast - 2 pieces (about 400g total)
• Garlic - 6 cloves, minced
• Olive oil - 4 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Fresh thyme - 1 teaspoon, leaves only
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine minced garlic, olive oil, chopped parsley, thyme, salt, black pepper, and lemon juice to create a marinade.
3. Place the chicken breasts in the marinade and coat them thoroughly. Let them marinate for at least 15 minutes.
4. Transfer the marinated chicken breasts to a baking dish, pouring any remaining marinade over the top.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
6. Remove from the oven and let the chicken rest for 5 minutes before slicing.
7. Serve warm, garnished with additional fresh parsley if desired.

Nutrition

• Calories: 400
• Protein: 45 g
• Carbs: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in antioxidants from garlic and herbs, promoting overall health.

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