Peruvian Style Chicken Breasts Recipe


Cooking Time55 MinHealth IndexHealthy
Main Ingredient


 Dry white wine1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), peeled
 Soy sauce2 Tablespoon
 Fresh lime juice2 Tablespoon
 Olive oil1 Tablespoon
 Canned chipotle in adobo sauce1
 Honey2 Teaspoon
 Fresh thyme2 Teaspoon
 Paprika2 Teaspoon
 Bone in chicken breasts48 Ounce, skinned (6 Pieces, 8 Ounce Each)
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1794 Calories from Fat 301

% Daily Value*

Total Fat 34 g52%

Saturated Fat 6.8 g34.1%

Trans Fat 0.3 g

Cholesterol 789.3 mg

Sodium 3144.8 mg131%

Total Carbohydrates 27 g9%

Dietary Fiber 6.1 g24.4%

Sugars 11.9 g

Protein 319 g637.9%

Vitamin A 124.6% Vitamin C 95.9%

Calcium 24% Iron 83.1%

*Based on a 2000 Calorie diet


1. Combine the wine, garlic, soy sauce, lime juice, olive oil, chipotle, honey, thyme, and paprika in a blender; pulse on high speed until the mixture is smooth, about 2 minutes. Pour the marinade into a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken Refrigerate, turning the bag occasionally, 45 minutes.
2. Meanwhile, preheat the oven to 375°F; lightly spray a jelly-roll pan with nonstick spray.
3. Remove the chicken from the bag, discard the marinade, and arrange the chicken in the pan. Sprinkle chicken with the salt, then roast, basting with the pan juices every 10 minutes, until cooked through, about 45 minutes. Remove chicken from the oven and brush with the pan juices.