This Grilled chicken breast recipe is a speedy and healthy meal. Chicken cooked this way is called Pollo a la plancha (griddle chicken) in Mexico, and you can find it on some restaurant menus. Many people eat this meal when they’re on a diet, and it’s even recommended by doctors when you need to lose some extra weight. Not only chicken but also steak and vegetables cooked this way are called a la plancha or asado.
Quick Grilled Chicken Dinner: Pechugas de pollo a la plancha
This method of cooking is especially helpful at the beginning of the year after we had feasted with all those glorious meals during the holidays.
To make it a complete meal, you can serve this dish with a green salad and a side of rice or warm corn tortillas. This blend of spices gives the chicken a rich flavor, and you won’t need to marinate it for hours.
I personally like it because you can fix it for dinner in a matter of minutes, and, by using Cooking Spray, there’s not too much cleanup afterward, so I can spend my time enjoying my family, chatting about our day with a hot cup of coffee.
How to make Grilled Chicken Dinner
DIRECTIONS:
- Place chicken cutlets in a thick plastic bag and, with the smooth side of a mallet, gently pound the meat until you reach the desired thickness. If you don’t have a mallet, you can use the bottom of a heavy glass or a wooden rolling pin. Remove the cutlets from the bag and season with salt. (Please check the ingredients list below)
- In a small bowl, mix the lime juice, garlic powder, ground cumin, ground pepper and Mexican oregano.
- Brush the spice mix over the chicken cutlets; make sure both sides are well seasoned.
- Spray a large griddle or skillet with cooking spray. Heat over medium-high heat until hot, and place the chicken cutlets.
- Cook for about 4 to 5 minutes per side, turning just once per side. Serve immediately with a salad and some warm corn tortillas or a serving of rice.
Provecho!
Mely,
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Pollo A La Plancha (Grilled Chicken Dinner)
Ingredients
- 1 pound chicken breast divided into 4 fillets*
- Salt to season
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground pepper
- ½ teaspoon dried Mexican oregano
- 1 ½ tablespoons lime juice
- 1 tablespoon Olive oil or drizzled with PAM Cooking Spray
Instructions
- Place chicken cutlets in a thick plastic bag and, with the smooth side of a mallet, gently pound the meat until you reach the desired thickness. If you don’t have a mallet, you can use the bottom of a heavy glass or a wooden rolling pin. Remove the cutlets from the bag and season with salt.
- In a small bowl, mix the lime juice, garlic powder, ground cumin, ground pepper and Mexican oregano.
- Brush the spice mix over the chicken cutlets; make sure both sides are well seasoned.
- Spray a large griddle or skillet with PAM Cooking Spray. Heat over medium-high heat until hot, and place the chicken cutlets.
- Cook for about 4 to 5 minutes per side, turning just once per side. Serve immediately with a salad and some warm corn tortillas or a serving of rice.
Notes
- Some stores sell chicken breast already packaged in thin cutlets.
- Cooking time will vary depending on how thin you want the chicken breast cutlets.
Sarita
This was so delicious and easy to make!
MRey
Love this recipe!! I have a picky 3 year old that devours it! I love it with chicken but will it work on shrimp?
M Reyes
Easy, Delicious, and Healthy!
Unknown
Delicious!
Tifferella
I'm making this today. 🙂
Erica
I can't wait to try this! Thanks so much for sharing!