Grilled Ginger and Lemongrass Chicken with Roasted Cauliflower


A no-fuss family dinner and I had prepared everything before we left for swimming lessons after school so that when we came home I could just cook everything. I used some of the fresh ginger I had left from making the won tons the day before to make this dish. I had already come up with an easy, quick family dinner recipe using the ginger and lemongrass from the tubes from the grocery store but wanted to use fresh grated ginger this time to kick up the flavor even more since my family had liked it so much from the won tons. It was definitely a hit!


Grilled Ginger and Lemongrass Chicken:

  • 1 lb. of boneless cut chicken breasts
  • 2-3 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 2 cloves of minced garlic
  • 2-3 tablespoons of lemongrass from Gourmet Garden
  • 2-3 tablespoons of ginger from Gourmet Garden


  • 1-2 teaspoons of freshly grated ginger

Mixed all of the ingredients together in a large bowl, cover it and put it in the refrigerator to marinate for 2-4 hours. When it’s time to cook, I grilled the chicken on a medium heat grill pan for 6 minutes on each side and using another pan to cover it to add moisture back into the chicken while helping to steam it as well. Then I let it rest on a plate and covering it with tin foil for another 5 minutes to keep the juices inside.

Before I had started on the chicken though I quickly dressed my cauliflower florets (about 1 lb.). I had already pre-cut my cauliflower the other day into florets and had put them into a ziploc bag so it was ready to go whenever I was ready for it in the refrigerator. I usually like to prepare all of my veggies when I come home from the grocery store or once a week so they are all ready for me to use. In a large bowl using:

  • 1 lb. of cauliflower
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • Grated Parmesan cheese sprinkled on top, about 1/4 cup

In a 425 degree oven, I roasted the cauliflower for 15 minutes. Then I took it out of the oven, turned over the cauliflower and sprinkled more grated Parmesan cheese on top and roasted it again for another 15 minutes. It tasted a lot like potatoes and everyone loved it! That’s like a miracle in my house.

We had leftover rice from another night so everyone else ate the chicken and cauliflower with rice but I opted only for the cauliflower since I’m trying to eat less carbs. Even though I try to be more carb conscious for myself, I still don’t have to change my family’s eating habits drastically or vice versa. I just don’t have to eat everything and load up more on the vegetables.

I’ve given this chicken recipe to a handful of friends before posting it on here and they have made it for their families and has now become part of their regular rotation. It’s a quick, easy and full of flavor entree, no fail, no fuss.

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