Citrus-Achiote Grilled Chicken (Pollo Asado)

Using skinless chicken breast marinated in vibrant citrus and achiote delivers maximum traditional flavor with minimal fat, while grilled peppers and fresh pico de gallo keep it light and high in protein.

Ingredients

• 380g raw chicken breast, boneless and skinless · 403 kcal
• 60g fresh orange juice · 27 kcal
• 45g fresh lime juice, divided · 11 kcal
• 12g garlic, minced · 17 kcal
• 15g achiote (annatto) paste
• 10g olive oil · 90 kcal
• 100g onion, sliced for grilling · 40 kcal
• 100g green bell pepper, sliced · 23 kcal
• 100g red bell pepper, sliced · 31 kcal
• 100g roma tomato, diced · 22 kcal
• 30g white onion, finely diced · 10 kcal
• 10g fresh cilantro, chopped · 2 kcal
• 1 tsp dried oregano, salt, and black pepper to taste

Method

1. In a bowl, whisk together the orange juice, 30g of lime juice, minced garlic, achiote paste, dried oregano, salt, and black pepper. Marinate the chicken breasts in this mixture for at least 30 minutes in the refrigerator.

   

2. Toss the sliced onion and bell peppers with olive oil, salt, and pepper. In a separate small bowl, combine the diced roma tomato, white onion, cilantro, and the remaining 15g of lime juice with a pinch of salt to make the fresh pico de gallo.

   

3. Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Grill the marinated chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C). Grill the sliced onions and peppers alongside the chicken until tender and lightly charred.

   

4. Slice the grilled chicken and serve it hot alongside the grilled peppers and onions, topped with the fresh pico de gallo.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.