Coastal Mains
Lemon-Ginger Chicken with Cauliflower and Carrots
The Strategy:
Marinated in a bright blend 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.
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
- 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
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.
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.
- 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.
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.
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.