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Crispy Pollo a la Plancha Recipe Easy Homemade with Fresh Pico de Gallo and Cauliflower Rice

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A quick and easy recipe for crispy grilled chicken breasts served with fresh pico de gallo and low-carb cauliflower rice, perfect for a satisfying and healthy meal.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, pounded to even thickness
  • 2 tbsp olive oil (for cooking and marinating)
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder (optional)
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime (fresh)
  • A handful fresh cilantro, chopped (for garnish)
  • 2 medium Roma tomatoes, diced
  • ½ small white onion, finely chopped
  • 1 fresh jalapeño, seeded and minced
  • ¼ cup fresh cilantro, chopped (for pico de gallo)
  • Juice of 1 lime (for pico de gallo)
  • Pinch of salt (for pico de gallo)
  • 1 medium cauliflower head, riced
  • 1 tbsp olive oil (for sautéing cauliflower rice)
  • 1 garlic clove, minced (for cauliflower rice)
  • 1 tbsp fresh parsley or cilantro, chopped (optional garnish for cauliflower rice)
  • Salt and pepper, to taste (for cauliflower rice)

Instructions

  1. Pat the chicken breasts dry with paper towels. Place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch thick (about 5 minutes).
  2. In a bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, pepper, and fresh lime juice. Whisk to blend.
  3. Add the pounded chicken breasts to the marinade, turning to coat completely. Cover and refrigerate for at least 20 minutes, up to 1 hour for deeper flavor (minimum 15 minutes if short on time).
  4. In a separate bowl, mix diced tomatoes, finely chopped onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir gently and set aside for flavors to meld (5 minutes).
  5. Rice the cauliflower using a food processor or box grater. Heat olive oil in a skillet over medium heat, add minced garlic and sauté for 1 minute until fragrant. Add cauliflower rice, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally. Remove from heat and stir in chopped parsley or cilantro if using (10 minutes).
  6. Heat a flat griddle pan or cast iron skillet over medium-high heat until very hot. Place marinated chicken breasts on the pan without overcrowding. Cook without moving for 4-5 minutes until the bottom is golden and crispy. Flip and cook the other side for another 4-5 minutes or until internal temperature reaches 165°F (74°C). Avoid flipping multiple times.
  7. Transfer cooked chicken to a plate and let rest for 5 minutes. Sprinkle chopped fresh cilantro on top.
  8. Serve the crispy Pollo a la Plancha alongside the cauliflower rice and a generous scoop of fresh pico de gallo. Enjoy immediately.

Notes

Ensure the pan is very hot before adding chicken to achieve a crispy crust. Pat chicken dry before marinating to promote browning. Avoid overcrowding the pan and flipping the chicken multiple times. Let the chicken rest after cooking to keep it juicy. Prepare pico de gallo fresh and add salt just before serving to avoid sogginess. Cauliflower rice can be varied with added vegetables like bell peppers or green onions.

Nutrition

Keywords: Pollo a la Plancha, crispy chicken, grilled chicken, pico de gallo, cauliflower rice, low-carb, keto, healthy dinner, easy recipe

Find it online: https://islatable.com/crispy-pollo-a-la-plancha-recipe-easy-homemade-with-fresh-pico-de-gallo-and-cauliflower-rice/