Lemon – Ginger Chicken Breasts
I cut the breasts in half as I prefer a smaller serving on my plate – to make room for the vegetables.
We had this with Basmati rice and cauliflower.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Skillet
Ingredients
Scale
- 2 chicken breasts, boneless, skinless, cut in half
- 1 tbs olive oil
- 2 cloves garlic, minced
- 2 tbs minced, fresh ginger
- 2 shallots, sliced
- 1 tsp cumin
- 1 tsp za’atar
- 4 tbs fresh lemon juice
- 1 cup (8oz, 240ml) chicken broth
- 3 tbs chopped Greek olives
- 1tbs cornstarch dissolved in 2 tbs water
Instructions
- Heat oil in medium nonstick skillet.
- Add shallots and sauté 5 minutes.
- Add chicken breasts and brown on both sides, about 5 minutes total.
- Add garlic, ginger, cumin, and sauté briefly.
- Add chicken broth, za’atar and stir to combine.
- Cover, turn heat to low and simmer 10 minutes, until chicken is cooked through.
- Stir in Greek olives, lemon juice.
- Increase the heat to medium high and add the cornstarch mixture.
- Stir until thickened.
- Remove to a platter (if you like) and serve.
Notes
You could substitute 1/2 tsp of ground ginger – but the flavor would be a bit different. Fresh is better. If you have ginger left that won’t be used quickly, cut it into usable chunks and freeze it.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 335
- Sugar: 3 g
- Sodium: 637.1 mg
- Fat: 13.5 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 12.9 g
- Fiber: 1.5 g
- Protein: 40.3 g
- Cholesterol: 126.6 mg
Keywords: ginger chicken, lemon chicken
