Emerald Chicken Recipe
Recipe information
Make Emerald Chicken in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
RICE BOWL (1 PROTEIN WITH 1 BASE)
RICE BOWL (1 PROTEIN WITH 1 BASE)
1. Make emerald herb glaze
In a blender or whisk, combine cilantro, parsley, garlic, lime juice, lime zest, soy sauce, honey, 2 tablespoons olive oil, salt, and pepper. Blend until bright green and smooth.
2. Marinate chicken
Pat dry the chicken breasts. Brush or rub them with about a third of the glaze. Reserve the remaining glaze for finishing. Let sit 15–20 minutes (or up to 2 hours in the fridge).
3. Cook the rice
Rinse Jasmine rice. In a pot, combine rice with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat; fluff with a fork.
4. Sauté greens and peas
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add spinach and green peas; sauté until spinach wilts and peas are tender, about 3–4 minutes. Season with a pinch of salt and pepper.
5. Cook the emerald chicken
In a skillet or grill pan, heat remaining 1 tablespoon olive oil over medium-high heat. Add marinated chicken and cook 5–7 minutes per side, until internal temperature reaches 165°F (74°C). Brush with the reserved glaze in the last 1–2 minutes of cooking to create a glossy emerald coating.
6. Assemble bowls
Divide cooked rice among bowls. Top with sautéed greens and peas. Slice the chicken and place on top. Drizzle with any remaining glaze. Garnish with chopped green onion and serve with lime wedges if desired.
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