Ginger-Coconut Chicken… what more do you need to start the week off right?

Tired of having the same old thing for dinner? Well, fear not! It’s still technically the start of a new year, which means that you are more than allowed (encouraged, even) to WANDER NEW PATHS and TRY NEW THINGS! And trying new recipes is one of my favourite ways to experience something new.

That being said, when I found this recipe, I knew immediately that it was love at first sight. I mean come on – you can’t tell me that a dish that combines ginger AND coconut AND chicken wouldn’t be incredible! So I tried it out… and boy, what a winner! That’s one of the best things about having this gig as the head of the Heroic Health kitchen… you get to try out  all sorts of neat and wild and wonderful recipes! And every so often, you find one that (like this one) will rock your world.

We found the original version of this recipe on the Everyday Health website… which is a great resource for finding healthy recipes and other interesting tidbits about living a healthy life. Check them out!

We tried serving this with steamed veggies and herbed quinoa, but I would imagine that it would taste just as good with rice or some other grain. Whatever you choose to put beside it on the plates at the dinner table, enjoy!

Ginger Coconut Chicken

Ginger-Coconut Chicken:

  • 1 tbsp. split peas, yellow
  • 1 tsp. coriander seed
  • 2 medium pepper, red chile, dried
  • ¼ cup coconut milk, light
  • 2 tbsp. ginger, fresh, minced
  • 4 clove(s) garlic, minced
  • 2 tbsp. cilantro, fresh, finely chopped
  • ½ tbsp. salt
  • 1¼ lbs. chicken, breast, boneless, skinless, trimmed and cut into 4 piece
  1. Toast split peas, coriander seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chilies blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes
  2. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper
  3. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight
  4. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side


Nutritional Info (Per serving):

Calories: 152, Saturated Fat: 1g, Sodium: 371mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 4g, Cholesterol: 66mg, Protein: 27g




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