Bistec de Pollo a la Plancha
Quick, easy and bursting with flavor, this Bistec de Pollo (Chicken Steak) is perfect for any day of the week.
Ingredients
- 1.25 cups1.25 cups1.25 cups Orange Juice
- .5.5.5 Lime, juiced
- 4 cloves4 cloves4 cloves Garlic, finely chopped
- 1 tsp1 tsp1 tsp Ground Cumin, ground
- 1 tsp1 tsp1 tsp dried Oregano
- 1 tsp1 tsp1 tsp ground Coriander, ground
- 1 tsp1 tsp1 tsp Granulated Garlic
- 2 tsp2 tsp2 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper, freshly-cracked
- 2 lb2 lb2 lb Chicken Breast, boneless skinless, butterflied and pounded .25” thin
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 333 Yellow Onion, small, sliced into rings
- Jasmine Rice, steamed, for serving (optional)
- Black Beans, Stewed, for serving (optional)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl, combine 1 cup of Florida Orange Juice, lime juice, garlic, cumin, oregano, coriander, garlic, salt and pepper. Whisk until combined. Add the chicken breast, toss to coat, cover and refrigerate 4 to 6 hours.
- Preheat a large stainless-steel or cast-iron pan over medium heat for 5 minutes. Add the avocado oil and heat until shimmering. Working in batches, add the chicken to the pan. Cook until golden brown, around 4 minutes. Flip and cook until golden brown and the thickest part of the breast registers 165F internal, around 4 minutes. Transfer to a plate and continue until all the chicken is cooked.
- Add ¼ cup of Florida OJ to the pan andlift any brown bits with a wooden spoon. Add the onions and season with a pinchof salt. Cook over medium heat, stirring, until the onions are soft andtranslucent, around 6 minutes.
- Spoon the onions overtop of the chicken and serve with your sides of choice.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nightshade Free Nut Free Poultry Shellfish FreeThis is our estimate based on online research. | |
Calories: | 322 |
Fat: | 18 g |
Carbohydrates: | 6 g |
Protein: | 31 g |
Cholesterol: | 93 g |
Sodium: | 469 mg |
Fiber: | 0 g |
Sugars: | 5 g |
Calculated per serving. |
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