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A fragrant mixture of ginger and garlic does double duty in this anti-inflammatory dinner -- it amps up the lime dressing and flavors the roasted chicken breasts.

Martha Stewart Living, January/February 2018

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Credit: Johnny Fogg

Recipe Summary test

prep:
30 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. In a small skillet, cook ginger and garlic over medium heat in oil, stirring, 1 minute. Reserve 1 tablespoon mixture and transfer remainder to a bowl. Whisk in lime juice and zest and sugar. Season with salt and pepper.

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  • Brush reserved ginger mixture over chicken and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into thickest parts (without touching bones) reads 165 degrees, about 25 minutes. Let cool slightly, then shred into bite-size pieces (discarding skin and bones).

  • Toss chicken, cabbage, and carrots with dressing. Season with salt and pepper. Serve, topped with cilantro and cashews.

Cook's Notes

To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces.

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