Pechuga a la Plancha con Vegetales Salteados
Grilled Chicken Breast with Sautéed Keto Vegetables
Yes, with a tweak: request no rice, no potatoes, no plantains. About 7g net carbs per serving, lower than 5 in 10 Ecuadorian dishes.
What it is
A lean chicken breast, lightly seasoned and grilled to perfection, retaining its natural juices. It is served with a generous portion of fresh, low-carb vegetables (such as broccoli, zucchini, or bell peppers) expertly sautéed in olive oil with garlic and herbs.
Key ingredients
Chicken breast, olive oil, salt, pepper, garlic powder, onion powder. Sautéed keto vegetables (broccoli, zucchini, green beans, bell peppers, spinach).
How to make it keto
Request no rice, no potatoes, no plantains. Ensure only keto vegetables are used for sautéing and that no sugary sauces, glazes, or excessive high-carb vegetables (like carrots) are included.
Watch out for
Marinades for the chicken might contain sugar. Sautéed vegetable mixes in restaurants can sometimes include carrots or corn. Sauces used with the vegetables can be thickened with starches or contain sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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