Recipe for Ginger Chicken

This delicious chicken dish takes only 10 minutes to prepare and 25 minutes to cook. It is also a great dish to make for a dinner party as it is easy to increase all the ingredients to serve any number of guests. For my Zest4Life clients, this dish is 4 GL’s and 10 if you include the coconut rice below. Garnish your dish with a few slices of orange as a finishing touch.


Ginger chicken Serves 4

4 GLs


1 tbsp olive oil or coconut oil
4 boneless chicken breasts (skin removed)
1 tbsp clear honey
1 tbsp tamari (soy sauce)
2 garlic cloves, crushed
2 cm piece of fresh ginger, finely chopped
Juice and rind of one large orange
225g button mushrooms washed and halved
2 bunches salad onions, trimmed and halved


1 Preheat oven to 190C/375F/Gas mark 5
2 Heat the oil in a frying pan and pan fry the chicken for a couple of minutes then transfer to oven proof dish
3 Mix together the honey, soy sauce, garlic, ginger and orange rind and juice and pour over the chicken
4 Season lightly with sea salt and black pepper and bake for 10 minutes
5 Now add the mushrooms and spring onions, baste and replace in oven for a further 15 minutes or
until cooked through.
6 Serve with a portion of coconut rice, below


Coconut Rice Serves 4

6 GLs


200g brown basmati rice
50g block creamed coconut, chopped roughly
1 bay leaf


1 Bring 400ml of water to the boil in a non-stick pan
2 Add the creamed coconut and stir until it has dissolved.
3 Add the rice and the bay leaf, cover and simmer for 20-25 minutes or until the rice is cooked but still firm.
4 Serve with Ginger Chicken above with fresh bay leaves to garnish.

If you would like advice on nutrition or would like to find out how nutrition can support your health issues please contact me on 07967639347 or email

I am also a zest4life private weight loss coach I organise nutrition and weekly weight loss program classes. Find out when the new Zest4Life classes start.


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