Coastal Mains

Lemon-Ginger Chicken with Cauliflower and Carrots

Name: Lemon-Ginger Chicken with Cauliflower and Carrots
Total time: 35 min
Ingredients: ½ cup olive oil; Zest of 2 large lemons, about 2 tablespoons; Juice of 3 large lemons, about ½ cup; ¼ cup soy sauce; 1 bunch (6 to 8) green onions, sliced; 4 medium garlic cloves, peeled and minced, about 1 tablespoon; 1-inch piece fresh ginger, peeled and grated, about 1 tablespoon; 4 (6 to 8-ounce) boneless, skinless chicken breasts; 3 tablespoons flour; 1 teaspoon hot paprika; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 4 tablespoons butter, ½ stick, divided; 4 tablespoons olive oil, divided; 1 whole head cauliflower, cut into florets, blanched or steamed; 6 carrots, peeled, trimmed and cut into 1-inch pieces, blanched or steamed

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The Strategy:

Simmered in a bright sauce of lemon juice, soy sauce, fresh ginger, and garlic, these chicken pieces are cooked to tender perfection alongside cauliflower and carrots. The ginger-citrus marinade infuses the chicken and vegetables with clean, vibrant flavors that are both refreshing and comforting. It is a simple, healthy, one-pan meal that brings a pop of flavor to a busy weeknight.

Serves: 8 | Total Time: 35 minutes till it's ready

Ingredients

Lemon-Ginger Sauce

½ cup olive oil
Zest of 2 large lemons, about 2 tablespoons
Juice of 3 large lemons, about ½ cup
¼ cup soy sauce
1 bunch (6 to 8) green onions, sliced
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1-inch piece fresh ginger, peeled and grated, about 1 tablespoon

Chicken and Coating

4 (6 to 8-ounce) boneless, skinless chicken breasts
3 tablespoons flour
1 teaspoon hot paprika
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Vegetables and Cooking Fat

4 tablespoons butter, ½ stick, divided
4 tablespoons olive oil, divided
1 whole head cauliflower, cut into florets, blanched or steamed
6 carrots, peeled, trimmed and cut into 1-inch pieces, blanched or steamed

Raw cooking ingredients for Lemon-Ginger Chicken with Cauliflower and Carrots arranged beautifully on a clean kitchen counter.

Instructions

Lemon-Ginger Sauce

Whisk together all of the sauce ingredients (olive oil, lemon zest, lemon juice, soy sauce, green onions, garlic, and ginger) in a small bowl.

Make and brown the chicken

Cut the chicken breasts into 1-inch pieces.
Place into a plastic bag.
Add the flour, paprika, salt and pepper into the bag.
Shake to coat.
Heat 2 tablespoons butter and 2 tablespoons olive oil in a deep nonstick skillet over high heat.
Add the chicken and brown on all sides, about 5 to 8 minutes.
Remove the chicken to a platter.

Cook vegetables and simmer

Place the 2 remaining tablespoons butter and olive oil into the pan.
Add the cauliflower and carrots into the pan.
Cook the vegetables until golden, about 5 to 10 minutes.
Add the chicken back into the pan.
Stir the lemon-ginger sauce into the pan.
Simmer until the chicken is cooked through and the vegetables are coated with the sauce, about 20 minutes.

Home cook prepared steps for assembling and cooking Lemon-Ginger Chicken with Cauliflower and Carrots.

The full recipe lives in the Vault

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The Heart of the Table

This colorful dish brings a bright, cheerful energy to the table with its vibrant carrots and cauliflower. The fresh, zesty scent of lemon and ginger creates a welcoming, lighthearted mood, encouraging everyone to enjoy a fresh, nourishing dinner together.

An appetizing, fresh serving of cooked Lemon-Ginger Chicken with Cauliflower and Carrots displayed beautifully on a styled dining table.

The Art of the Host

a fine-blade microplane zester with an ergonomic soft-grip handle
a seamless, high-heat resistant silicone spatula in a soft slate grey
a pre-seasoned double-burner cast-iron grill pan with high ridges
a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a large, hand-thrown ceramic serving platter with an organic rim

Neighborly Grace

THE PRESENTATION: Serve this dish in a large, shallow ceramic bowl, arranging the tender chicken pieces in the center surrounded by the roasted carrots and cauliflower. Garnish with a sprinkle of sliced green onions and toasted sesame seeds.
THE POUR: Pair the zesty lemon and ginger flavors with a crisp, dry Riesling or a Pinot Grigio served chilled at 45°F. For a non-alcoholic alternative, serve an iced green tea infused with fresh ginger slices and a squeeze of lemon.
THE VIBE: Coastal Dining Room. Bright sunlight and the fresh, citrusy aroma of lemon-ginger chicken set a cheerful, relaxed mood for the table.

Chef’s Recommendations

Ginger in the Greens: Sautéed Collard Greens with Fresh Ginger
The Zest Echo: Citrus & Thyme Sunshine Cake
The Starter That Matches: Marinated Shrimp & Ginger-Peanut Dipping Sauce
The Glass It Never Had: Festive Pomegranate Sparkler

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Lemon-Ginger Chicken with Cauliflower and Carrots

Lemon-Ginger Chicken with Cauliflower and Carrots

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps