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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve immediately and enjoy this healthy, Paleo-friendly meal.
Nutrition Facts
| Serving size | (626.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 952.1 |
| Total Fat 41.1g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 2331.5mg | 0% |
| Total Carbohydrate 28.2g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 16.3g | |
| Protein 112.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 181.4mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1699.0mg | 0% |
Source of Calories