Pollo al Ajillo

Name: Pollo al Ajillo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into thin cutlets); 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 tablespoon olive oil (extra virgin); 6 clove garlic (minced); 0.5 cup chicken broth (low-sodium); 2 tablespoon lime juice (freshly squeezed); 1 teaspoon dried oregano; 1 red bell pepper (thinly sliced); 16 ounce cauliflower rice (frozen); 2 tablespoon fresh cilantro (chopped)

Tender chicken cutlets simmered in a savory garlic, citrus, and oregano pan sauce, served over seasoned cauliflower rice with tender bell peppers.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Cuban
Difficulty: Easy
Cost: $3.60/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Calorie
Low-Carb
Low-Sugar
High-Protein
Paleo
Whole30
Soy-Free
Low-Fat
Low-Saturated-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into thin cutlets)
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 tablespoon olive oil (extra virgin)
6 clove garlic (minced)
0.5 cup chicken broth (low-sodium)
2 tablespoon lime juice (freshly squeezed)
1 teaspoon dried oregano
1 red bell pepper (thinly sliced)
16 ounce cauliflower rice (frozen)
2 tablespoon fresh cilantro (chopped)

Instructions

Season the sliced chicken breasts evenly with 1/2 teaspoon of the salt, the black pepper, and dried oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer chicken to a warm plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced red bell pepper and minced garlic, sautéing for 2 minutes until fragrant and softened.
Pour in the low-sodium chicken broth and lime juice, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
Stir in the frozen cauliflower rice and remaining 1/2 teaspoon of salt. Cook, stirring frequently, for 3 minutes until heated through.
Return the chicken and resting juices to the skillet to warm for 1 minute. Garnish with chopped fresh cilantro and serve immediately.

Notes

Thin-sliced chicken breasts ensure rapid cooking without drying out.

Nutrition (per serving)

Calories: 315
Protein: 41.4 g
Carbohydrates: 11.1 g
Fat: 11.6 g
Fiber: 4.4 g
Sodium: 803 mg
Saturated Fat: 1.8 g
Sugar: 5.1 g
Cholesterol: 120 mg