Paleo Steamed Chicken with Ginger and Scallions
Elevate your weeknight dinner menu with this Paleo Steamed Chicken with Ginger and Scallions, a healthy and aromatic dish that’s bursting with flavor and simplicity. Tender, juicy chicken breasts are seasoned with sea salt and freshly ground black pepper, then delicately steamed alongside fragrant ginger slices and scallions to preserve their natural essence. This gluten-free recipe features a savory coconut aminos and sesame oil sauce, drizzled over the chicken for a perfect balance of taste and texture. Ready in just 35 minutes, it’s a wholesome meal option for clean eating enthusiasts, served best with cauliflower rice or vibrant steamed vegetables. Garnish with fresh cilantro for a final touch of freshness and make this low-carb dish a staple in your Paleo-friendly repertoire!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 inches fresh ginger root, thinly sliced
- 6 stalks scallions (green onions), cut into 2-inch pieces
- 3 tablespoons coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups water
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
Peel and thinly slice the fresh ginger. Set aside.
Cut the scallions into 2-inch pieces, separating the white parts and green tops. Reserve the green tops for garnish.
Prepare a steaming setup by bringing 2 cups of water to a boil in a large pot or wok fitted with a steaming rack or basket. Ensure that the water does not touch the steaming rack.
Place the seasoned chicken breasts on a heat-safe plate that fits into the steaming basket or rack. Scatter the sliced ginger and white parts of the scallions evenly over the chicken.
Carefully transfer the plate into the steaming basket and cover the pot with a lid. Steam the chicken over medium heat for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is steaming, prepare the sauce. In a small bowl, mix the coconut aminos, sesame oil, and any accumulated juices from the steamed chicken (optional). Adjust seasoning to taste.
Once the chicken is cooked, remove it from the steamer and let it rest for 3-5 minutes. Slice the chicken into thin pieces and arrange on a serving plate.
Drizzle the prepared sauce over the chicken and garnish with the reserved scallion tops and optional fresh cilantro.
Serve immediately with a side of steamed vegetables or cauliflower rice for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 11.5 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2009 mg | 43% | |
*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.
