Imagine a meal that hits all the right notes: sweet, tangy, savory, and fresh with a delightful crunch. That’s exactly what you’ll find in this Asian Marinated Chicken with Snap Pea Panzanella Recipe. Tender chicken breasts soak up an irresistible marinade bursting with honey, fish sauce, and lime, then join forces with vibrant snap peas and crisp sourdough in a bright, herbaceous salad. It’s a dish that’s as visually stunning as it is delicious, guaranteed to impress whether you’re feeding family or friends.
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each chosen to build layers of flavor that harmonize perfectly. From the luscious marinade to the crunchy panzanella salad, every item plays a vital role in creating a balanced, exciting dish.
- Chicken breasts (4 medium): The star protein, best pounded to an even thickness for juicy, uniform cooking.
- Honey (1/4 cup): Adds a natural sweetness that balances salty and sour notes beautifully.
- Fish sauce (1/4 cup, or 1/8 for milder): Provides that unmistakable umami punch typical of Asian cuisine.
- Lime juice (1/4 cup plus 3 tablespoons for dressing): Brings a citrusy brightness that livens up the entire meal.
- Soy sauce (1/4 cup): Salty depth that complements the fish sauce.
- Sesame oil (2 tablespoons plus 3 tablespoons for dressing): Adds a toasty, nutty aroma and taste.
- Garlic (2 cloves, grated): Delivers pungent flavor that melds every element together.
- Artisan sourdough bread (8 ounces, cut into 1-inch cubes): Toasted until crisp, this forms the crunchy base of the panzanella.
- Canola or olive oil (2 tablespoons): For perfectly toasting the bread cubes.
- Kosher salt (3/4 teaspoon + to taste): Essential to enhance flavors throughout.
- Garlic powder (1/2 teaspoon): Adds subtle garlic flavor to the bread.
- Ground ginger (3/4 teaspoon): Gives the bread a gentle spicy warmth.
- Honey (2 teaspoons for dressing): Sweetness that balances the acidic lime in the dressing.
- Sugar snap peas (1 cup): Crisp and fresh, they bring vibrant color and crunch.
- Sliced cucumber (1/2 cup): Cooling and juicy, it pairs perfectly with snap peas.
- Cilantro (for garnish): Fresh herbaceous notes that brighten the finished dish.
How to Make Asian Marinated Chicken with Snap Pea Panzanella Recipe
Step 1: Pound Chicken Breasts
Start by pounding your chicken breasts to an even thickness. This ensures they cook beautifully through without drying out. Using a meat mallet or even a rolling pin, gently flatten each breast to around one-half inch thick. This simple prep step makes a massive difference in the final texture.
Step 2: Marinate the Chicken
Combine honey, fish sauce, lime juice, soy sauce, sesame oil, and grated garlic in a sturdy plastic bag. Add the pounded chicken, seal, and massage the marinade into the meat thoroughly. Let it soak up all those bold flavors for at least 4 hours, or even better, 8 hours if time allows. This patient step results in tender, flavorful chicken that you’ll crave.
Step 3: Prepare the Panzanella Bread
While the chicken marinates, preheat your oven to 325°F (165°C). Toss sourdough cubes with canola or olive oil, kosher salt, garlic powder, and ground ginger. Spread on a baking sheet and bake until golden and crisp, about 15 minutes. Let the bread cool completely so it stays crunchy in your salad instead of turning soggy.
Step 4: Make the Dressing
Whisk together lime juice, sesame oil, grated garlic, honey, and a pinch of salt in a small bowl. This dressing is the tie that binds—bringing brightness, sweetness, and a gentle kick that elevates the juicy snap peas and crisp bread.
Step 5: Assemble the Panzanella Salad
In a large bowl, combine snap peas, sliced cucumber, and green onions. Drizzle with half the dressing and toss to coat. Add the toasted bread cubes and toss gently again. Your salad should be a wonderful contrast of crunchy, juicy, and lively flavors ready to complement the chicken perfectly.
Step 6: Grill the Chicken
Preheat your grill to medium-high heat, around 400°F (200°C), and oil the grates lightly. Remove chicken from marinade, letting the excess drip off, then season both sides with salt and pepper. Grill for 5 to 6 minutes on each side, using an instant-read thermometer to confirm the internal temperature reaches 160°F (71°C). Rest the chicken for 5 to 7 minutes to let carryover heat take it to the safe 165°F (74°C) target while locking in juices.
Step 7: Serve It Up
Slice the grilled chicken and plate alongside your vibrant snap pea panzanella. Drizzle with the remaining dressing for an extra pop of flavor. This is the moment where all your care and delicious steps come together into a harmonious feast.
How to Serve Asian Marinated Chicken with Snap Pea Panzanella Recipe
Garnishes
Fresh cilantro sprinkled over the top adds an inviting herbal note and gorgeous green color that brighten every bite. Feel free to add a wedge of lime on the side for those who crave an extra citrus punch.
Side Dishes
This chicken and salad combo is a meal on its own, but if you want to round it out, steamed jasmine rice or a light noodle salad with sesame seeds complement the Asian flavors beautifully. For a low-carb option, simple roasted vegetables or garlic sautéed greens balance the plate perfectly.
Creative Ways to Present
For a fresh twist, serve the chicken sliced over an open-faced sandwich made with toasted bread from the salad, topped with snap peas and cucumber. Another fun idea is to wrap the chicken and panzanella in crisp lettuce leaves for a handheld experience packed with crunch and zest.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftovers in airtight containers for up to 3 days. Keep the chicken and panzanella separate if possible to preserve the crisp texture of the bread cubes. You can toss them together again just before serving.
Freezing
This dish is best enjoyed fresh, but if needed, you can freeze the cooked chicken breasts by themselves for up to 2 months. Thaw in the fridge overnight and reheat gently. Avoid freezing the panzanella salad as the bread and veggies lose their ideal texture when thawed.
Reheating
Warm the chicken in a low oven or skillet to keep it juicy—avoid microwaving for best results. Serve alongside freshly tossed panzanella salad or a quick fresh batch of dressed vegetables to revive the dish’s brightness.
FAQs
Can I use a different type of bread for the panzanella?
Absolutely! While artisan sourdough is ideal for its tangy flavor and sturdy texture, you can substitute with a rustic country bread or baguette. Just make sure it’s slightly stale or toasted to hold up well in the salad.
Is fish sauce necessary for the marinade?
Fish sauce contributes a signature umami depth that makes the marinade unique, but if you prefer, you can reduce the amount or substitute with soy sauce for a milder flavor. Keep in mind, it changes the complexity slightly.
Can I prepare this recipe vegan or vegetarian?
You can swap the chicken with firm tofu or tempeh marinated the same way and grilled. Use a vegan fish sauce alternative or more soy sauce, and the snap pea panzanella stays vibrant and fresh for a delicious plant-based version.
How long should I marinate the chicken for best flavor?
Marinating for at least 4 hours is recommended to let the flavors penetrate. If you have time, up to 8 hours really intensifies the taste and tenderizes the meat for juicy results.
What’s the best way to chop the snap peas for the salad?
Trim the ends and slice them diagonally into bite-sized pieces for an elegant look and a nice balance of crunch without overwhelming the salad.
Final Thoughts
I can’t recommend this Asian Marinated Chicken with Snap Pea Panzanella Recipe enough for those craving a dish that’s vibrant, delicious, and full of texture. From the tender, flavor-packed chicken to the crisp, refreshing salad, every bite celebrates thoughtful ingredients and simple techniques. Give it a try and watch it become your new favorite weeknight dinner or impressive dish for guests!
Print
Asian Marinated Chicken with Snap Pea Panzanella Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian Fusion
Description
This Asian Marinated Chicken with Snap Pea Panzanella is a vibrant and flavorful meal featuring juicy grilled chicken breasts soaked in a tangy honey, fish sauce, and lime marinade. Paired with a refreshing panzanella salad made of toasted sourdough cubes, crisp snap peas, cucumber, and a zesty sesame lime dressing, this dish is perfect for a light yet satisfying lunch or dinner.
Ingredients
Chicken Marinade
- 4 medium chicken breasts (6–8 ounces each)
- 1/4 cup honey
- 1/4 cup fish sauce (use 1/8 cup for a milder flavor)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 large garlic clove, grated
Panzanella Salad
- 8 ounces artisan sourdough bread, cut into 1-inch cubes
- 2 tablespoons canola or olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 3/4 teaspoon ground ginger
- 1 cup sugar snap peas
- 1/2 cup sliced cucumber
- Cilantro, for garnish
Dressing
- 3 tablespoons lime juice
- 3 tablespoons sesame oil
- 1 small garlic clove, grated
- 2 teaspoons honey
- Salt to taste
Instructions
- Pound Chicken Breasts: Use a meat mallet or rolling pin to pound out the chicken breasts to an even thickness to ensure even cooking.
- Marinate Chicken: In a plastic bag, combine honey, fish sauce, lime juice, soy sauce, sesame oil, and grated garlic. Add the chicken breasts and massage the marinade into the meat thoroughly. Refrigerate and marinate for at least 4 hours, or up to 8 hours for maximum flavor.
- Prepare Panzanella Bread Cubes: Preheat the oven to 325°F (165°C). Place the sourdough bread cubes on a baking sheet, drizzle with canola or olive oil, and sprinkle with kosher salt, garlic powder, and ground ginger. Toss to coat evenly. Bake for about 15 minutes or until the cubes are toasted and crisp. Remove from oven and allow to cool completely.
- Make the Dressing: In a small bowl, whisk together lime juice, sesame oil, grated garlic, honey, and a pinch of salt until well combined.
- Assemble Panzanella Salad: In a large bowl, combine sugar snap peas, sliced cucumber, and green onion. Drizzle with half of the dressing and toss to coat. Add the cooled toasted bread cubes and toss gently again to combine flavors.
- Preheat Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Lightly oil the grill grates to prevent sticking.
- Grill Chicken: Remove chicken from marinade, allowing excess to drip off. Season each breast with salt and pepper. Place on the grill and cook for 5-6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove from grill and let rest for 5-7 minutes to allow temperature to reach 165°F (74°C) for safe consumption.
- Serve: Plate the grilled chicken alongside the snap pea panzanella. Drizzle with the remaining dressing and garnish with fresh cilantro if desired. Enjoy your flavorful meal!
Notes
- Marinating the chicken for a longer period, up to 8 hours, will enhance the flavor and tenderness.
- Use gluten-free bread to adapt this recipe for gluten-free diets.
- Adjust fish sauce quantity to taste for less intensity.
- Resting the chicken after grilling ensures juicy and evenly cooked meat.
- For a vegetarian version, substitute grilled tofu or tempeh for chicken.
