Cuban Chicken
Fast and easy, this Cuban flavored chicken dish comes together quickly and easily for a tasty weeknight meal. I like to serve it with coconut cauliflower rice. This spiced chicken dish is lightly adapted from Serious Eats.
Servings 4
Calories 350kcal
Ingredients
- 4 cloves garlic minced
- 1/4 cup lemon juice freshly squeezed , 2 lemons
- 2 tablespoons monk fruit granulated, or more to taste
- 1/4 cup lime juice freshly squeezed , 2 limes
- 2 teaspoons cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon allspice ground
- 1 teaspoon salt
- 2 pounds boneless skinless chicken breast halves, 4 halves
- 2 tablespoons avocado oil
- 1 yellow onion sliced
- cilantro for garnish
- lime wedges optional
Instructions
- Combine garlic, lemon, lime, monk fruit, cumin, oregano, pepper, allspice, and salt in a large bowl and set aside.
- Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Add the chicken to the marinade and coat evenly, pressing to ensure it is all covered. Refrigerate for 30 minutes.
- Heat a large pan over medium-high heat and when hot, add the oil. When the oil is shimmering, remove the chicken from the marinade, removing excess marinade and lay in the pan. Keep the chicken in a single layer and cook for 2-3 minutes per side. Work in batches if it won’t all fit in one round of cooking. Place on a serving plate. When all chicken is cooked, add the onions and a pinch of salt. Sauté until golden and soft, about 10 minutes. Add water if they are browning too fast. Serve on top of chicken with some cilantro for garnish.
Nutrition
Calories: 350kcal | Carbohydrates: 7g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 849mg | Potassium: 943mg | Fiber: 1g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg