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Lemon Ginger Marinated Chicken*


  • Zest from ½ lemon
  • 1/2 lemon, juiced (about 2 tbsp; use same lemon as above)
  • 1 tablespoons low-sodium soy sauce
  • ¼ tsp thyme, dried
  • ¼ tsp oregano, dried
  • 2 garlic cloves, sliced
  • 1 tsp toasted sesame seeds
  • 1 tbsp fresh ginger root slices
  • ¼ tsp fresh ground pepper
  • 2 tbsp olive oil
  • 1lb chicken breast (about 4 pieces)
  • Additional lemon, sliced thin for serving


  1. Remove zest from lemon with a zester or grater. Cut the zest into small pieces.
  2. Add lemon juice, soy sauce, thyme, oregano, garlic, sesame seeds, ginger, pepper and olive oil to the zest.  Blend with a whisk.
  3. Add chicken pieces, turning them in the marinade several times to coat.
  4. Marinate chicken at least 4 hours or overnight in the refrigerator.
  5. Remove chicken from marinade and discard marinade. Cook chicken until internal temperature of 165F.

Nutrition Info (per serving 3oz, after cooking)- Serves 4

Calories 168, Fat 4.7g, Chol 72.1mg, Sodium 64.7mg, Carb 2.4, Protein 27.5g

*This is a healthy adaptation from the “Lemon Ginger Marinated Chicken” recipe in Special Eats, Simple Solutions for Gluten-Free & Dairy-Free Cooking by Sueson Vess.  I do not recommend a gluten-free & dairy-free lifestyle, unless medically warranted, but I do enjoy some of the recipes from this book.