Bistec de Pollo a la Plancha (Edit recipe)

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

10 minutes

20 minutes

Difficulty:

Intermediate

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.

by Primal Gourmet

View original recipe

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

Cook Mode

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.