Paleo Citrus Pollo Asado
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
4 people
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Calories
260 kcal
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Course
Main Course
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Cuisine
Mexican
Paleo Citrus Pollo Asado
Description
Paleo Citrus Pollo Asado presents chicken breast cutlets marinated in fresh citrus juices—orange, lemon, and lime—alongside chili powder or smoked paprika, garlic powder, cumin, and a sweet note from maple syrup. The marinade infuses the chicken with vibrant flavors and tenderizes the meat. Cooking the butterflied chicken on medium-high heat creates a nicely browned surface with crispy edges, locking in the marinade's tanginess and spice.
The final dish carries a balance of tartness from the citrus and mild heat from chopped jalapeño, with the sweetness of maple syrup softening the spices. Using the marinade as a sauce by simmering it after removing the chicken adds a concentrated glaze to the served chicken.
This pollo asado serves well alongside Spanish or Mexican rice or can be shredded for tacos or tortillas, making it versatile for a variety of meals.
The recipe allows marinating anywhere between 30 minutes and 24 hours, providing flexibility on preparation timing. For a sweeter substitute, pineapple juice can replace maple syrup, and fresh jalapeño enhances the spice level.
Ingredients
- 1.5 pounds chicken breast butterflied and cut into thin cutlet pieces.
- ⅓ cup orange juice about 1 orange
- ⅓ cup lemon juice about 1 large lemon
- ⅓ cup lime juice about 2 juicy limes
- 1 tsp chili powder or smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tsp pure maple syrup
- ¼ cup cilantro fresh, chopped
- 1 tbsp olive oil or avocado oil
- ½ tsp kosher salt not iodized
- 1 jalapeño chopped
Instructions
- In a large bowl, add the chicken, orange juice, lemon juice, lime juice, chili powder, garlic powder, cumin, maple syrup, cilantro, olive oil, and salt. Use tongs to mix and flip each cutlet to ensure even distribution of the marinade.
- Cover the marinated chicken with a lid or saran wrap. Place it into the fridge for a minimum of 30 minutes and a maximum of 24 hours.
- When ready, preheat a nonstick skillet to medium-high heat. Add a drizzle of olive oil. Place each cutlet onto the pan. Cook for 4-5 minutes on each side.
- The internal temperature should 165°F and each side is golden brown with crispy edges.
- To use the marinade as a sauce, remove the chicken from the pan and add the marinade and cook over medium-low heat for 3-5 minutes or until the sauce slightly thickens.
- Eat alongside Spanish or Mexican rice or shred right before stuffing inside tortillas.
Notes
- Add jalapeño for a spicier flavor profile.
- If pure maple syrup is unavailable, substitute with pineapple juice in equal measure.
- Halal chicken breast can be used without altering the outcome.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 0.33lb | |
| Calories | 260kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 499mg | 21% |
| Potassium | 765mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 31mg | 34% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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