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
Scale
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.
