Just before all the lavish festive feasting slowly and excitedly encroaching on us we made simple, delicious and minimal kitchen clean up recipes our weeknight dinner goals. Few recipes tick all those boxes quite like this pan-fried grilled chicken fillet with crisp and sweet seasonal greens. Aromatic ginger and lemongrass dressing with baby radishes and creamy peanuts add even more depth to this elegant yet simple dinner.
Grilled Chicken with Lemon Mixed Greens
Cooking Time – 35-40 minutes
Yield – 4 servings
- 4 Chicken Breast – butterflied (See Gino’s Tip below)
- 400g Green Beans – stem end trimmed
- 200g Broccoli – cut into smaller florets
- 200g Edamame – take from freezer
- 4 Baby Radish – sliced or grated
- 2 Heads Bok Choi – leaves pulled from stem and thinly sliced
- 40g Peanuts
- 80ml Lemon Juice
- 20ml Xylitol
- 100g Onion – diced
- 30g Ginger Paste
- 20g Lemongrass – chopped finely
- Olive Oil
- Bowl of Ice Water
Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out
Before you Begin – bring a large saucepan of water to the boil for use in Step 1. Thaw your edamame under warm tap water or submerged in warm water, for use in Step 1.
Wash your hands, green beans, broccoli, baby radish and bok choi well.
Step 1 – Blanched and Fried Greens Greens
Once the water in your large saucepan has come to the boil, cook your green beans for 5-6 minutes until tender and remove with tongs and shock until cold in your bowl of ice water. Using the same pan and water cook your broccoli florets for 6-7 minutes until just about tender, drain through a colander and shock in your bowl of ice water. Once your greens are cold, drain them through a colander and let them dry on a paper towel or a clean kitchen towel. Next heat a large frying pan over med-high heat, add a drizzle of olive oil and once your pan is warm cook your shredded bok choi and thawed edamame for 4-5 minutes until your bok choi has wilted and your edamame is just about tender.
Step 2 – Grilled Chicken Breast and Lemongrass Dressing
Season your chicken breasts with salt and pepper on both sides.
Heat a large grill pan over high heat, once your pan is hot and just beginning to smoke, fry your butterflied chicken breasts (1-2 at a time) for 3 minutes on each side until cooked through. Once your chicken breasts are done, reduce the heat in your pan to medium and fry your diced onion, ginger paste and chopped lemongrass for 3-4 minutes then remove your pan from the heat and add your lemon juice and xylitol. Transfer this mixture to a medium mixing bowl along with about 100ml of olive oil and whisk thoroughly until a lemongrass dressing is formed. Season to taste with salt and pepper.
Mix your blanched and fried greens in a large mixing bowl with your peanuts and sliced/grated baby radish, toss with your lemongrass dressing and season to taste if need be. Divide your salad amongst your servings and top with your grilled chicken breasts, whole or sliced.
Gino’s tip for butterflying chicken breasts:
Lay your chicken breast on a chopping board and, with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice it in half widthwise almost to the other edge. Keep that edge intact and open the breast along the “fold.”