Paleo Ginger Chicken Breasts Over Green Spinach
Transform your weeknight dinner routine with this vibrant and flavorful Paleo Ginger Chicken Breasts Over Green Spinach recipe! This dish combines tender, perfectly-marinated chicken breasts infused with the zing of fresh ginger, a touch of lime juice, and the umami richness of coconut aminos. Sweetened lightly with honey and seasoned with garlic, sea salt, and optional red pepper flakes, the chicken is pan-seared for a golden crust before being served over a bed of freshly sautéed spinach. With only 15 minutes of prep time and a quick marinade, this gluten-free, dairy-free, and Paleo-friendly recipe is perfect for busy schedules while still packing a punch of nutrient-rich greens. Elegant yet health-conscious, this recipe is designed for clean eating and pairs beautifully with light accompaniments or simply on its own as a wholesome, satisfying meal. For those searching for "Paleo chicken recipes" or "healthy ginger chicken," this dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon fresh ginger root (grated)
- 2 pieces garlic cloves (minced)
- 2 tablespoons lime juice
- 3 tablespoons coconut aminos
- 1 teaspoon honey
- 2 tablespoons olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 6 cups fresh spinach leaves
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a medium bowl, prepare the marinade by combining grated ginger, minced garlic, lime juice, coconut aminos, honey, 1 tablespoon of olive oil, sea salt, and black pepper.
Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, making sure each piece is well coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove the chicken breasts from the marinade, letting the excess drip off, and add them to the skillet.
Cook the chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and set aside to rest for 5 minutes before slicing.
In the same skillet, add the fresh spinach leaves and sauté for 2-3 minutes, stirring frequently, until wilted. Add a pinch of sea salt and red pepper flakes (if using) for additional flavor.
To serve, divide the sautéed spinach onto two plates and place sliced chicken breasts on top. Drizzle any remaining juices from the skillet over the chicken for extra flavor.
Serve immediately and enjoy this healthy, Paleo-friendly meal.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 8.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 859 mg | 18% | |
*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.
