Lemon – Ginger Chicken Breasts

Ginger Chicken

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.


  • 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


  • 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.


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.


Keywords: ginger chicken, lemon chicken

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