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Pollo a la Plancha

Thinly pounded chicken breasts marinated in citrus, garlic, and spices, then seared on a hot griddle until crisp and served with sauteed onions.

35 minEasyServes 4290 cal/serving

CubanDinnerStovetopHigh ProteinLow CarbPaleoKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-FreePork-FreeAlcohol-Free

Ingredients

  • 1.5 lbs chicken breast cutlets, pounded thin
  • 1/2 cup sour orange juice
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 2 tbsp olive oil
  • 1 yellow onion, thinly sliced

Instructions

  1. 1

    In a bowl, whisk 1/2 cup sour orange juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp ground black pepper together.

  2. 2

    Add 1.5 lbs pounded thin chicken breast cutlets to the bowl, toss to coat, and marinate for 20 minutes.

  3. 3

    Heat 2 tbsp olive oil in a heavy skillet or griddle over medium-high heat.

  4. 4

    Add chicken breast and sear for 3 to 4 minutes per side until browned and the internal temperature reaches 165°F.

  5. 5

    Transfer chicken to a platter, add 1 thinly sliced yellow onion to the pan, and cook for 3 minutes until softened and browned.

  6. 6

    Spoon cooked onion over chicken breast and serve.

Questions

How long does Pollo a la Plancha keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pollo a la Plancha?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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