Reading Time: 2 minutesThis delicious lemongrass chicken recipe takes a little longer, but it’s worth the time. We use pastured-raised chicken for its lean protein content, as well as the vitamin A (when the skin is left on) and higher levels of omega-3 fatty acids.
Adding a lemongrass-based marinade gives this chicken little Asian twist — a little spice, a little sweet.
For a side, while the chicken is marinating, knock out these roasted beets, carrots, and sweet potatoes.
Now I’m hungry…
Lemongrass Chicken
Adding a lemongrass-based marinade gives this chicken little Asian twist — a little spice, a little sweet.
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Ingredients
- 1.5 pounds chicken breast
- 1/2 cup lemongrass only inner white layers, chopped
- 1/2 cup avocado oil
- 2 tbsp garlic chopped
- 2 tbsp ginger chopped
- 2 tbsp lime juice
- 2 tbsp coconut crystals
- Salt and pepper to taste
Instructions
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Combine all ingredients except chicken in a blender or food processor and process until a smooth paste.
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Place chicken in a small container or zip top bag and cover with marinade.
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Marinate for at least one hour.
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Preheat oven to 400 degrees Fahrenheit.
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Remove chicken from marinade, making sure to wipe off excess.
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Place on a lined baking sheet and roast at 400 degrees for 15 minutes or until internal temperature of 165 degrees is reached.
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.
Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.
Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.
