Gingered Chicken with Baby Spring Greens
Elevate your weeknight dinner game with this vibrant and flavor-packed Gingered Chicken with Baby Spring Greens. Juicy, marinated chicken breasts are infused with the warm zest of fresh ginger, garlic, soy sauce, and a touch of honey, then seared to golden perfection. Paired with a crisp salad of baby spring greens, cherry tomatoes, cucumber, and red onion, this dish is brought to life with a zesty citrus vinaigrette featuring orange juice and Dijon mustard. Ready in just 35 minutes, this recipe is ideal for a healthy, refreshing meal that doesn't skimp on bold flavors. Perfect for light and wholesome dining, it's a great choice for those searching for quick chicken recipes, ginger-inspired dishes, or vibrant salad pairings.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 tablespoon (grated) Fresh ginger
- 2 cloves (minced) Garlic cloves
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1 tablespoon Lime juice
- 6 cups Baby spring greens
- 1 cup (halved) Cherry tomatoes
- 1 small (sliced) Cucumber
- 0.25 medium (thinly sliced) Red onion
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Orange juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon (to taste) Salt
- 0.25 teaspoon (to taste) Black pepper
Instructions
In a small bowl, combine grated ginger, minced garlic, soy sauce, honey, 1 tablespoon of olive oil, and lime juice to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Heat a large skillet or grill pan over medium heat. Add the remaining 1 tablespoon of olive oil.
Remove the chicken from the marinade, allowing any excess to drip off, and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken is resting, prepare the salad. In a large bowl, combine baby spring greens, cherry tomatoes, cucumber slices, and red onion.
In a separate small bowl, whisk together extra-virgin olive oil, orange juice, Dijon mustard, salt, and black pepper to create the citrus vinaigrette. Drizzle the vinaigrette over the salad and toss gently to coat.
Slice the rested chicken breasts into thin strips.
To serve, divide the dressed salad onto plates and top each with sliced chicken. Optional: garnish with additional lime wedges or fresh herbs if desired.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3348 mg | 146% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 26.8 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2063 mg | 44% | |
*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.
