Roasted Chicken Breast

Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes


  • ½ of small apple, peeled, cored and chopped
  • 1 bunch scallion, trimmed and copped roughly
  • 1 teaspoon fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • ½ teaspoon sesame oil, toasted
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos
  • Salt and freshly ground black pepper, to taste
  • 4 pound grass-fed chicken thighs


  1. In a blender, add all ingredients except chicken thighs and pulse until smooth.
  2. Transfer the mixture and chicken into a large Ziploc bag and seal it.
  3. Shake the bag to coat the chicken with marinade well.
  4. Refrigerate to marinade for about 12 hours.
  5. Preheat the oven to 400 degrees F. Arrange a rack in foil paper lined baking sheet.
  6. Place the chicken thighs on rack, skin-side down.
  7. Roast for about 40 minutes, flipping once in the middle way.

Nutritional Information per Serving:

Calories: 1494
Fat: 22.4g
Saturated Fat: 5.4g
Sodium: 392mg
Carbohydrates: 3.4g
Dietary Fiber: 0.6g
Sugar: 1.7g
Protein: 66g