What’s for dinner tonight? We are making 🧄 garlic-ginger chicken 🐔 breasts with cilantro and mint 🌿 sauce, roasted cauliflower, and brown rice 🍚! This is an amazingly flavorful dish that’s best prepped the night before and cooks very fast the next day.
With a little bit of planning, it makes a great weeknight meal! If you have never had roasted cauliflower, we HIGHLY recommend it!! Cauliflower is the perfect vessel to soak up any flavors you wish and roasting it in the oven makes them sing. Have a look at the chicken recipe below, and you can use the link to view the roasted cauliflower recipe we love to use.
12 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon finely chopped fresh mint leaves, plus more for garnish
1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons plus 1 teaspoon olive oil
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon amchur (dry mango powder), optional
1/2 teaspoon red chile powder, like ground cayenne
3/4 teaspoon kosher salt
4 boneless, skinless chicken breasts (1/2 to 3/4 pound each)
- Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil in a large bowl. Massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt. Massage to combine.
- Place the chicken breasts in the marinade, gently massage the marinade onto the chicken breasts until each breast is coated, and seal the bowl with saran wrap. Refrigerate at least 2 hours and up to overnight.
- Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
- Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don’t lift the lid, or you’ll release the hot steam that finishes cooking the chicken.
- Check to make sure the breasts are cooked through: There shouldn’t be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro
Use the button below to view the Roasted Cauliflower recipe!
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