Ginger Chicken with Mint
Elevate your weeknight dinners with this Ginger Chicken with Mint, a dish bursting with vibrant flavors and aromatic herbs. Juicy, tender chicken breasts are marinated in a zesty blend of fresh ginger, garlic, chopped mint, lemon juice, and a touch of honey, delivering a perfect balance of tangy, savory, and slightly sweet notes. The marinade doubles as a luscious glaze, thickened for drizzling over the golden, seared chicken. Fresh mint leaves add an invigorating finish, while optional sides like fluffy rice or warm naan complete this satisfying meal. Quick and easy to make, with only 15 minutes of prep and 20 minutes of cook time, this recipe is perfect for busy evenings yet impressive enough for guests. Try this fragrant, protein-packed dish for a refreshing twist on classic chicken dinners!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 0.5 cups Fresh mint leaves (chopped)
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 0.25 cups Fresh mint leaves (for garnish)
- 4 servings Cooked rice or naan (optional)
Instructions
Place the chicken breasts between two sheets of parchment paper and gently pound them with a mallet or rolling pin until they are of even thickness (about 1/2 inch).
In a bowl, mix together grated ginger, minced garlic, chopped mint leaves, lemon juice, olive oil, soy sauce, honey, ground black pepper, and salt to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated, then seal the bag or cover the dish. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for stronger flavor.
Heat a large skillet or grill pan over medium-high heat. Add a splash of olive oil to prevent sticking, if necessary.
Remove the chicken breasts from the marinade (reserve the marinade) and cook each side for 5-7 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
While the chicken is cooking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then lower the heat and simmer for 2-3 minutes to thicken slightly and ensure it is safe to eat.
Once the chicken is cooked, transfer it to a serving plate. Drizzle the reduced marinade over the chicken.
Garnish with additional fresh mint leaves and serve with cooked rice or naan, if desired.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 25.3 g | ||
| Protein | 238.1 g | 476% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 581 mg | 45% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
