Easy Weeknight Dinner: Grilled Scallion & Soy Chicken with Veggies

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I love this recipe because it has a lot of flavor, is easy to make, and is high in protein. It’s also very adaptable to whatever is in season or what you have on hand for vegetables. I have yet to find a vegetable that the “easy asian marinade” below doesn’t go with. You can also use it as a sauce when sauteeing vegetables if you aren’t grilling.

Easy Weeknight Dinner: Grilled Scallion & Soy Chicken with Veggies
Adapted from SkinnyTaste
Makes 12 servings

  • 3 pounds chicken breast, sliced thinly

  • 1/2 cup shoyu or soy sauce (low sodium)

  • 1/2 cup unsweetened applesauce

  • 1 tablespoon sesame oil

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • 2 tablespoons coconut sugar

  • small bunch of scallions, diced, divided- half for marinade, half for garnish

Combine all ingredients except chicken (only add half of the scallions here!) for the marinade. Place marinade and chicken together in a large bowl or bag and let marinate for at least an hour or two or overnight. I recommend flipping or moving the chicken around once to make sure the marinade is evenly distributed.

Preheat grill. Grill chicken until they are lightly charred on the outside and the inside of the chicken reads 165 degrees. If you don’t have a thermometer, I recommend getting one! It really helps make sure your chicken is perfectly cooked and takes out all the guess work.

Serve with…

I served this with brown rice, my perfectly grilled eggplant, as well as zucchini, yard long beans, and grilled pineapple. For the zucchini and beans, I made a quick marinade (see below) and marinated the veggies for about twenty minutes before grilling. For the pineapple, I just seasoned with sea salt, olive oil, and pepper.

Easy Ginger Soy Marinade

  • 1 tablespoon olive oil or avocado oil

  • 1 tablespoon reduced sodium soy sauce

  • 1 teaspoon minced garlic

  • 1 teaspoon minced ginger

  • 1 pound veggiges

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