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Asian Marinated Chicken with Snap Pea Panzanella


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  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 4 Serving 1x

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 (68 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