Recipes that are all gluten & dairy free

Ginger Cilantro Baked Chicken

Recipe by PaleOMG

  • 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.

Posted To: Entree