Ginger lime chicken

Ginger lime chicken

This quick and easy low carb Asian inspired chicken recipe is not only incredibly flavorful, but it is also very versatile. You can double the recipe and have it for dinner one night, and then use the leftover chicken for salads throughout the week.

Ginger lime chicken

This quick and easy low carb Asian inspired chicken recipe is not only incredibly flavorful, but it is also very versatile. You can double the recipe and have it for dinner one night, and then use the leftover chicken for salads throughout the week.
USMetric
4 servingservings

Ingredients

  • 1½ lbs 650 g chicken breastchicken breasts
  • ¼ cup 60 ml tamari soy sauce or coconut aminos
  • 2 tbsp 2 tbsp fresh lime juice
  • 2 tsp 2 tsp toasted sesame oil
  • 1 tsp 1 tsp lime zest
  • 1 tsp 1 tsp fresh ginger, grated
  • 1 pinch 1 pinch chili flakes, extra for garnish
  • 1 tsp 1 tsp sesame seeds, toasted, for garnish (optional)
  • 1 tbsp 1 tbsp fresh cilantro, chopped, for garnish (optional)
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Instructions

  1. Place the chicken breasts in a large shallow bowl. Poke holes in the chicken using a fork. This will help the chicken absorb the marinade.
  2. Add the soy sauce, lime juice, sesame oil, lime zest, ginger and red pepper flakes to a small bowl and mix to combine. Pour the mixture over the chicken and let marinate in the refrigerator for 3 hours, up to 24 hours.
  3. Heat a large grill pan over medium-high heat. Once the pan is hot, add the chicken to the pan, pouring the additional marinade over top. Cook, turning halfway through until the chicken is nice and caramelized on the outside and cooked all the way through, about 10 to 15 minutes.
  4. Garnish with red pepper flakes, sesame seeds and cilantro before serving.
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What did you think? Please share your thoughts in the comment section below!

13 comments

  1. 1 comment removed
  2. chelsea
    does the pan need to be oiled for cooking the chicken?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    does the pan need to be oiled for cooking the chicken?

    You should not need to oil the pan for cooking the chicken. When each side is seared well, it should release easily from the cooking pan.

    Reply: #4
  4. chelsea
    thank you . I didnt oil my cast iron and it worked out great. I used chicken thighs. Browned each side and then cooked in a 400 degree oven for 30 mins. family love it
  5. Christina
    You can add 1 cup of leafy greens and 1 tbsp. of EVOO which will make each serving about 6.1g of carbs.
  6. Sarah Hart
    What is meant by a grill pan please? I suspect it's what we might call a griddle in UK... a grill pan goes under the grill, which would be called a broiler in US. Am I right?
    Reply: #7
  7. Charlotte Zwart Team Diet Doctor

    What is meant by a grill pan please? I suspect it's what we might call a griddle in UK... a grill pan goes under the grill, which would be called a broiler in US. Am I right?

    Yes, exactly, it is a grill plan or griddle that you can place on the stove.

  8. Sarah Hart
    What would you serve this with? What side dish?
    Reply: #9
  9. Kristin Parker Team Diet Doctor

    What would you serve this with? What side dish?

    You can browse our side dishes at this link. Our family's personal favorite is the Butter fried broccoli!
    https://www.dietdoctor.com/low-carb/recipes/side-dishes-2

  10. J
    was very good but found it very salty. Would cut back on Tamari or use low sodium version. Not clear from recipe or picture if you use bone in skinless chicken breasts or boneless, skinless. Found a keto asian coleslaw recipe on another website that went very well with this.
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    was very good but found it very salty. Would cut back on Tamari or use low sodium version. Not clear from recipe or picture if you use bone in skinless chicken breasts or boneless, skinless. Found a keto asian coleslaw recipe on another website that went very well with this.

    Thank you for the feedback. to clarify, these are boneless and skinless breasts.

  12. Teann
    I made this in the oven out of laziness and it was incredible, aromatic, vibrant and very tasty will make it in the pan next time.
  13. Dawn
    I wasn't 100% sold on this, but it was a hit with others that ate it. I think I would use coconut aminos next time since I found it too salty with the soy sauce. I ended up slicing the chicken at the end and serving on top of yellow cauliflower rice and sliced green onions. Will be trying again.
    Reply: #14
  14. Kerry Merritt Team Diet Doctor

    I wasn't 100% sold on this, but it was a hit with others that ate it. I think I would use coconut aminos next time since I found it too salty with the soy sauce. I ended up slicing the chicken at the end and serving on top of yellow cauliflower rice and sliced green onions. Will be trying again.

    So glad you're going to try it again! Coconut aminos is a great substitute!

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