Delicious Marinated Chicken with Baby Gem Salad
Elevate your dinner game with this Marinated Chicken with Baby Gem Salad, a delightful combination that brings together succulent chicken breast and a crisp, refreshing salad. This dish is perfect for those who seek a healthy yet flavourful meal. The chicken is marinated in a mixture of yogurt and spices, ensuring it’s juicy and packed with taste. Paired with a simple baby gem salad, this meal is both satisfying and nutritious.
This recipe is versatile and can be prepared ahead of time, making it an excellent option for busy weeknights or weekend gatherings. The marinated chicken can be cooked using various methods, including grilling, baking, or sous-vide, allowing you to customise it to your cooking preferences. The baby gem salad, with its crisp texture and light dressing, complements the rich flavours of the chicken perfectly.
Ingredients Used For Marinated Chicken with Baby Gem Salad
Marinated Chicken:
Chicken Breast: Lean protein source that is low in fat and high in essential nutrients, making it a healthy choice for any meal.
Yogurt: Acts as a tenderiser for the chicken, infusing it with moisture and a tangy flavour.
Garlic: Adds a pungent, aromatic depth to the marinade, enhancing the overall flavour of the chicken.
Turmeric Powder: Provides a warm, earthy flavour and a vibrant colour.
Paprika: Adds a mild, sweet smokiness to the marinade, giving the chicken a rich, complex taste.
Nigella Seeds: Adds a unique, slightly bitter flavour and a crunchy texture.
Black Pepper: Adds a sharp, spicy note, enhancing the flavours of the other spices.
Salt: Essential for seasoning, bringing out the flavours of the chicken and the marinade.
Baby Gem Salad:
Alternative Ingredients
Chicken Thighs: Can be used instead of chicken breast for a juicier and more flavourful result.
Greek Yogurt: For a thicker and creamier marinade.
Smoked Paprika: Adds a deeper, smoky flavour compared to regular paprika.
Lemon Juice: Can be added to the marinade for a citrusy brightness that complements the spices.
Preparation Tips For Marinated Chicken with Baby Gem Salad
- Marinating Time: Allow the chicken to marinate for at least 2 hours, or overnight for the best flavour.
- Cooking Methods: Grill, bake, or cook the chicken sous-vide depending on your preference and available equipment.
- Temperature Check: Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
Serving Tips For Marinated Chicken with Baby Gem Salad
- Salad Dressing: Dress the baby gem salad with a simple vinaigrette of olive oil, lemon juice, salt, and pepper.
- Add Crunch: Top the salad with nuts or seeds for added texture and flavour.
- Fresh Herbs: Garnish with fresh herbs like parsley or cilantro for an extra burst of freshness.
Storage Tips
Marinated Chicken: Can be stored in an airtight container in the refrigerator for up to 2 days before cooking.
Leftover Cooked Chicken: Store in the refrigerator for up to 3 days, or freeze for up to 2 months.
Salad: Best served fresh, but can be stored undressed in the refrigerator for up to 2 days.
Marinated Chicken with Baby Gem Salad (Full Recipe)
Marinated Chicken with Baby Gem Salad
Ingredients
Marinated Chicken
- 500 g chicken breast
- 65 g yoghurt
- 6 g garlic, minced
- 4 g turmeric powder
- 3 g paprika
- 7 g nigella seeds
- 3 g black pepper powder
- salt, to taste
Baby Gem Salad
- 4 baby gem lettuce heads, halved or quartered
- 1 avocado, sliced
- 200 g cherry tomatoes, halved
- 1 cup corn kernels, fresh or canned
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
- olive oil, for drizzling
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
Prepare the Chicken:
- Defrost and clean the chicken breast. Transfer to a clean container and set aside.
Make the Marinade:
- In a mixing bowl, combine the yogurt, garlic, turmeric powder, paprika, nigella seeds, black pepper, and salt.
- Whisk until well incorporated to form a marinade.
Marinate the Chicken:
- Place the chicken breast in the marinade, ensuring it is evenly coated.
- Cover and refrigerate for at least 2 hours, or overnight for best results.
Cook the Chicken:
- For sous-vide: Preheat the sous-vide water bath to 145°F (63°C). Place the marinated chicken in vacuum-sealed bags and cook for 1.5 hours.
- For grilling or baking: Preheat the grill or oven to medium-high heat. Cook the chicken until the internal temperature reaches 165°F (74°C), about 20-25 minutes, turning halfway through.
Prepare the Baby Gem Salad:
- Halve or quarter the baby gem lettuce heads and arrange on a serving platter.
- Add the sliced avocado, halved cherry tomatoes, corn kernels, and thinly sliced red onion.
- In a small bowl, mix the minced garlic with olive oil and lemon juice. Drizzle over the salad.
- Season with salt and pepper to taste.
Serve:
- Slice the cooked chicken breast and arrange on top of the baby gem salad.
- Garnish with nigella seeds.
- Serve immediately and enjoy!
Did you make this recipe?
Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!
