Bistec de Pollo a la Plancha (Edit recipe)

Primal Gourmet

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Quick, easy and bursting with flavor, this Bistec de Pollo (Chicken Steak) is perfect for any day of the week.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

1.25 cups Orange Juice
.5 Lime, juiced
4 cloves Garlic, finely chopped
1 tsp Ground Cumin, ground
1 tsp dried Oregano
1 tsp ground Coriander, ground
1 tsp Granulated Garlic
2 tsp Kosher Salt
.5 tsp Black Pepper, freshly-cracked
2 lb Chicken Breast, boneless skinless, butterflied and pounded .25” thin
2 Tbsp Avocado Oil
3 Yellow Onion, small, sliced into rings
Jasmine Rice, steamed, for serving (optional)
Black Beans, Stewed, for serving (optional)

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Process

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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

This 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.