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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a small bowl, combine grated ginger, minced garlic, soy sauce, honey, 1 tablespoon of olive oil, and lime juice to create the marinade.

Step 2

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).

Step 3

Heat a large skillet or grill pan over medium heat. Add the remaining 1 tablespoon of olive oil.

Step 4

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.

Step 5

While the chicken is resting, prepare the salad. In a large bowl, combine baby spring greens, cherry tomatoes, cucumber slices, and red onion.

Step 6

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.

Step 7

Slice the rested chicken breasts into thin strips.

Step 8

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

Serving size	(904.5g)

Amount per serving	% Daily Value*
Calories	1397.6

Total Fat 83.6g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 3347.5mg	0%
Total Carbohydrate 43.4g	0%
Dietary Fiber 6.8g	0%
Total Sugars 26.8g
Protein 118.4g	0%

Vitamin D 3.5IU	0%
Calcium 204.5mg	0%
Iron 7.5mg	0%
Potassium 2063.1mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 33.8%

Carbs: 12.4%