When my son was first born I welcomed any shortcut when it came to feeding my family. Now, 14.5 months later I am still looking for those shortcuts but also constantly thinking of meals the entire family will enjoy. I try not to make separate meals for the kiddo and for us (makes life way easier).
I knew I was going to be busy for most of today and would have limited time to dinner prep once retuning home so I got my dinner ready right after breakfast. This morning I marinated the chicken, put the rice in the rice cooker (dry & ready to add water) and knew what veggies I would be cooking.
At first I thought about throwing the chicken breast in the crockpot and forgetting about it but slow cooking often makes chicken so tender it shreds and I was more interested in slices/pieces of chicken for tonight. Here is what I did.
This recipe will serve 2-4
What you will need:
2 boneless skinless chicken breast
4 cloves of garlic, minced
1 inch knob ginger, minced
3 green onions, chopped
1 tsp toasted sesame oil
1/2 lime, juiced
1/4 cup light soy sauce
2 T brown sugar
Zip top kitchen bag
Cilantro for garnish
1. Make the marinade by adding all the ingredients (except chicken) directly into the zip top kitchen bag.
2. Taste marinade and adjust seasoning as needed. Rinse chicken under cold water. Add to marinade. Tightly seal bag removing all air and place in refrigerator for at least 2 hours but overnight is best.
3. Preheat oven to 425 degrees F. In a baking dish, add chicken and marinade. Cover tightly with foil and bake for 30 minutes. After 30 minutes, remove foil for remainder of cooking.
4. Slice chicken breast and top with cooked marinade. Garnish with cilantro and enjoy!
* chicken should be cooked to 165 degrees F. Cooking time will vary depending on the size/thickness of your chicken breast pieces.
* Since I was planning to feed my son, I made sure the chicken was a little more done than normal.