Ginger Chicken with Confetti Peach Salsa
This Ginger Chicken with Confetti Peach Salsa is a 27-calorie, 1g-protein side that complements high-protein mains. Quick-preps 4 servings on the stovetop as a vegetable-forward addition to your plate. Use this to add volume and satiety to leaner protein sources without impacting macro tracking.
Ingredients
- •Chicken Breast, Boneless Skinless
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Ginger, Fresh Root(10g)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly-cracked black pepper
- •Garlic powder(3g)
- •Paprika, Smoked(3g)
- •Peach
- •JalapeñO Pepper
- •Cilantro, Fresh(120g)
- •Bell Pepper(80g)
- •Yellow Onion(80g)
- •Lime Juice, Fresh
- •big pinch of ground ginger and Kosher salt
Instructions
- 1*To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (Again, though, if your chicken breasts are sold pre-brined in a sodium solution, skip this step.)
- 2Preheat oven to 450°F.
- 3Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
- 4In a separate small bowl, whisk the ginger, salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
- 5Bake for 15-18** minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170°F. (The FDA recommends 165°F.)
- 6While the chicken cooks, prepare your peach salsa (see below).
- 7Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes. Then serve immediately, topped with the peach salsa. (Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.)
- 8Stir all ingredients together in a small bowl until combined. Taste and season with extra ginger and salt if needed. Serve immediately.
Nutrition — Per Serving
27
calories
1g
protein
0g
fat
- Carbohydrates
- 6g
- Saturated fat
- 0.1g
- Sodium
- 17 mg
- Dietary fiber
- 2.0g
4 servings per batch · ~74g each
Macro data sourced from USDA FoodData Central
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How much protein does Ginger Chicken with Confetti Peach Salsa have per serving?
Each serving contains only 1g of protein and 27 calories, making this recipe function as a condiment or side rather than a primary protein source. The macro profile is 0g fat and 6g carbs per serving.
How long does Ginger Chicken with Confetti Peach Salsa take to prep?
This is marked as quick prep and yields 4 servings on the stovetop. The minimal caloric density means batch-prepping works well if you're pairing it with a separate protein source.
Is Ginger Chicken with Confetti Peach Salsa good for fat loss?
At only 27 calories per serving with negligible protein and fat, this recipe is best used as a flavor enhancer or topping to add variety to your meals without impacting macro targets. It's not intended as a standalone protein component.
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