Lemon Ginger Chicken And Pasta
A zesty Lemon Ginger Chicken and Pasta dish featuring tender marinated chicken baked to crispy perfection, complemented by fresh herbs and a tangy citrus flavor profile. Perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Squeeze the lemons into a Ziploc bag and remove the pits.
- Add soy sauce and grated ginger to the bag.
- Add the chicken pieces to the bag.
- Squeeze out as much air as possible and seal the bag.
- Refrigerate for 24 hours, turning the bag occasionally to marinate evenly.
- About 45 minutes before cooking, drain the chicken pieces and place them in a shallow roasting pan in a single layer.
- Discard the marinade, as the baking chicken will draw plenty of pan juices.
- Bake at 350°F for 35 minutes, basting with pan juices occasionally.
- Drain and reserve the juices, then increase oven temperature to 400°F and bake for another 10 minutes to brown and crisp the skin.
- Cook the vermicelli according to package instructions.
- In a large skillet, heat vegetable oil over medium heat.
- Add chopped onion and cook until translucent.
- Add cooked pasta, reserved pan juices, and optional hot chili oil, tossing to combine.
- Stir in chopped cilantro and scallions before serving.
Tips & Substitutions
For a more pronounced ginger flavor, increase the grated ginger to 4 tablespoons. If you prefer a gluten-free option, substitute soy sauce with tamari. Ensure the chicken is evenly coated in the marinade for optimal flavor. Try adding vegetables like bell peppers or snow peas during the final cooking stages for added nutrition. This dish pairs beautifully with Italian Roast Chicken And Potatoes.
Serving Suggestions
Serve the Lemon Ginger Chicken and Pasta hot, garnished with additional chopped cilantro and scallions for a fresh touch. This dish pairs well with a side of steamed broccoli or a crisp garden salad. For a complete meal, consider serving it alongside Chicken Cutlets Italienne or a light soup to complement the flavors.
Storage & Reheating
Store leftover Lemon Ginger Chicken and Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Heat until warmed through, ensuring the chicken stays moist. Avoid reheating in the microwave to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Ginger Chicken And Pasta contains roughly 566 calories, with 15g protein, 128g carbohydrates, and 5g fat. It is an excellent source of iron (189% of the Daily Value), vitamin C (164% of the Daily Value), and potassium (65% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2755mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well and can reduce cooking time. If using boneless thighs or breasts, check for doneness at around 25-30 minutes at 350°F to prevent overcooking.
What can I serve with Lemon Ginger Chicken and Pasta?
This dish pairs nicely with a variety of sides. A simple green salad or roasted vegetables would complement the flavors. You might also consider serving it with crusty bread to soak up the juices.
Is it possible to make this dish ahead of time?
Absolutely! Marinate the chicken a day in advance and store it in the refrigerator. You can also cook the pasta and prepare the sauce ahead of time, mixing everything together just before serving for a fresh taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).