Refreshing Ginger Chicken with Spinach Mushrooms
Elevate your weeknight dinners with this Refreshing Ginger Chicken with Spinach Mushrooms, a vibrant and healthful dish bursting with bold flavors and wholesome ingredients. Tender, bite-sized chicken pieces are marinated in a fragrant blend of fresh ginger, garlic, soy sauce, and honey, infusing the dish with layers of savory-sweet goodness. Sautéed mushrooms and wilted spinach add earthy tones and a nutrient-rich base, while a splash of fresh lemon juice gives the dish a light, citrusy finish. Perfectly balanced and cooked in just 25 minutes, this one-pan meal is ideal for busy nights or anyone seeking a quick and satisfying recipe. Serve it on its own for a low-carb option or pair it with rice or quinoa to soak up the delightful ginger-infused broth. A must-try for fans of flavorful, healthy meals!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons fresh ginger
- 3 pieces garlic cloves
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 tablespoons olive oil
- 5 cups fresh spinach leaves
- 2 cups white button mushrooms
- 1 cup chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Begin by prepping the chicken: slice the chicken breasts into bite-sized pieces and set aside.
Peel and grate the fresh ginger, mince the garlic cloves, and set both aside in a small bowl.
In a medium bowl, create the marinade by combining grated ginger, minced garlic, soy sauce, and honey. Mix well.
Add the chicken pieces to the marinade, ensuring they are well-coated. Let it marinate while you prepare the vegetables.
Slice the white button mushrooms thinly and rinse the fresh spinach leaves. Pat the spinach dry with paper towels.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken (reserving any leftover marinade) and cook for 5-7 minutes until browned and fully cooked. Remove the chicken and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the sliced mushrooms for 3-4 minutes until tender.
Reduce the heat to low and add the broth, spinach leaves, salt, and black pepper to the skillet. Cook until the spinach wilts, about 2 minutes.
Return the cooked chicken to the skillet and pour in the reserved marinade. Stir everything together and let it simmer for another 3-4 minutes to meld the flavors.
Finish the dish by stirring in the lemon juice for a refreshing citrusy kick.
Serve the ginger chicken with spinach and mushrooms immediately, either on its own or over a bed of rice or quinoa for a complete meal.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 684 mg | 15% | |
*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.
