Nutritional Wisdom with Carly Pollack

Ginger Cilantro Baked Chicken

Ginger Cilantro Baked Chicken Ginger Cilantro Baked Chicken

1 clove garlic, peeled
1 piece ginger (1/2 inch), peeled and roughly chopped
3 tbsp lime juice
1 cup cilantro, loosely packed
1/4 cup extra virgin olive oil
2 tbsp extra virgin olive oil
sea salt, to taste
black pepper, to taste
2 boneless, skinless chicken breasts
1-2 tbsp ghee
1/2 medium butternut squash, cubed
1/4 cup sliced almonds, toasted
2 green onions, chopped
1/4 cup cilantro, chopped

Combine garlic, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper. Place ginger cilantro marinade in a large ziploc bag. Add chicken and place in the fridge overnight to marinate. If you don’t have overnight, marinate for at least 2 hours. When the chicken is done marinating, preheat oven to 350 degrees. Place a cast iron skillet over medium-high heat. Add ghee to the pan and make sure the pan is extra hot. Add chicken and butternut squash, making sure to not overcrowd the pan since you are trying to get a sear on the chicken. Use a couple tablespoons of marinade from the ziploc bag to pour on top of the butternut squash. Flip the chicken after about 4 minutes to sear the other side for another 4 minutes, and move the butternut squash around to help cook on all sides. Place in oven for 15 to 18 minutes, depending how thick the chicken breasts are. Move them around until all sides are slightly brown, but not burned. When chicken is done cooking, top with toasted almonds, fresh cilantro and sliced green onions.

2 Servings

Recipe Credit