Description
A flavorful and vibrant dish featuring marinated chicken grilled to perfection, served alongside a refreshing snap pea panzanella salad. Perfect for summer gatherings or a delicious weeknight dinner!
Ingredients
Scale
For the chicken:
- 4 medium chicken breasts (6–8 ounces each)
- 1/4 cup honey
- 1/4 cup fish sauce (1/8 cup for less intense flavor)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 large garlic clove, grated
For the panzanella:
- 8 ounces artisan sourdough bread, cut into 1-inch cubes
- 2 tablespoons canola or olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 3 tablespoons lime juice
- 3 tablespoons sesame oil
- 1 small garlic clove, grated
- 2 teaspoons honey
- 1 cup sugar snap peas
- 1/2 cup sliced cucumber
- Cilantro (for garnish)
Instructions
- Pound chicken breasts: Use a meat mallet or rolling pin to pound out chicken breasts to an even thickness.
- Marinate chicken: In a plastic baggie, combine honey, fish sauce, lime juice, soy sauce, sesame oil, and garlic. Add chicken and massage marinade into breasts. Marinate for at least 4 hours, or up to 8.
- Make panzanella: Preheat oven to 325°F (165°C). Add bread cubes to a baking sheet, drizzle with oil, and sprinkle with salt, garlic powder, and ginger. Toss and bake until toasted, about 15 minutes. Cool completely.
- Make the dressing: In a small bowl, combine lime juice, sesame oil, garlic, honey, and salt. Whisk to combine.
- Assemble panzanella: Add snap peas, cucumber, and green onion to a large bowl. Drizzle with half the dressing and toss. Add toasted bread and toss again.
- Grill chicken: Preheat grill to medium-high heat (around 400°F/200°C). Lightly oil the grill.
- Cook chicken: Remove chicken from marinade and let excess drip off. Season with salt and pepper. Grill for 5-6 minutes per side, or until an instant-read thermometer registers 160°F (71°C). Let chicken rest for 5-7 minutes to reach 165°F (74°C).
- Serve: Serve grilled chicken with panzanella. Drizzle with remaining dressing if desired.
Notes
- Adjust fish sauce quantity for desired intensity of flavor.
- Can substitute chicken breasts with thighs for a juicier option.
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: asian
Nutrition
- Serving Size: 1 chicken breast with panzanella
- Calories: 420
- Sugar: 15g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 90mg