Grilled Chicken Breasts with Fresh Greens and Sweet Chili Glaze is a fresh 30 minute dinner with chicken, crisp vegetables, and a warm sweet chili sauce that makes the whole plate feel more put together.
This recipe uses boneless skinless chicken breasts, olive oil, garlic powder, paprika, mixed greens, red bell pepper, zucchini, mushrooms, green onions, orange juice, honey, rice vinegar, soy sauce, cornstarch, and red pepper flakes. The chicken gives you a solid main dish, the vegetables keep the plate fresh, and the glaze adds that sweet, tangy, lightly spicy finish.
Serve this for a healthy lunch, a weeknight dinner, or a warm-weather meal when you want something lighter than a heavy casserole but still filling. It also works well for meal prep since the chicken, greens, and sauce can be stored separately.
A large skillet or grill pan works well for cooking the chicken. A small saucepan and whisk help the sweet chili glaze thicken evenly.
Why You’ll Love This Grilled Chicken Breasts with Fresh Greens and Sweet Chili Glaze
Ready in 30 Minutes
This recipe works well for busy nights because it has a short prep time and a short cook time.
Fresh and Filling
The chicken adds protein, while the mixed greens, bell pepper, zucchini, mushrooms, and green onions add freshness and texture.
Sweet Chili Glaze
The sauce has orange juice, honey, rice vinegar, soy sauce, and red pepper flakes. It tastes sweet, tangy, and lightly spicy without feeling heavy.
Works for Lunch or Dinner
Serve it as a healthy lunch, quick dinner, or meal prep option. Keep the sauce separate until serving if packing it ahead.
Uses Common Ingredients
Most of the ingredients are easy to keep on hand, especially chicken breasts, pantry seasonings, vinegar, soy sauce, and honey.
Ingredient Substitutions
Chicken Breasts
Chicken tenderloins or thin chicken cutlets can be used instead. Adjust the cook time because thinner pieces cook faster.
Mixed Greens
Use spinach, romaine, spring mix, arugula, or chopped green leaf lettuce.
Red Bell Pepper
Use yellow, orange, or green bell pepper.
Zucchini
Use cucumber for a cooler salad texture, or use yellow squash if you want something similar.
Mushrooms
Leave them out if needed, or use sliced cucumbers, shredded carrots, or extra bell pepper.
Honey
Use maple syrup if you do not have honey.
Rice Vinegar
Use apple cider vinegar or white wine vinegar.
Low Sodium Soy Sauce
Use coconut aminos or regular soy sauce. If using regular soy sauce, start with a smaller amount so the sauce does not taste too salty.
Red Pepper Flakes
Use chili garlic sauce, sriracha, or a small pinch of cayenne. Leave it out for a milder sauce.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Grilled Chicken Breasts with Fresh Greens and Sweet Chili Glaze
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 4 (6 ounces each) boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt to taste
- ground black pepper to taste
Salad:
- 3 cups mixed greens
- 1 red bell pepper thinly sliced
- 1 zucchini sliced into thin strips
- ½ cup fresh sliced mushrooms
- 2 green onions sliced
Sweet Chili Sauce:
- ½ cup orange juice
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon red pepper flakes
Instructions
- Pat the chicken breasts dry with paper towels. Brush both sides lightly with olive oil. Season evenly with garlic powder, paprika, salt, and black pepper.
- Heat a large skillet or grill pan over medium heat. Cook the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees F and the outside is golden brown with light char marks. Remove from heat and let rest for 5 minutes.
- While the chicken cooks, prepare the sauce. In a small saucepan over medium heat, whisk together orange juice, honey, rice vinegar, soy sauce, cornstarch, and red pepper flakes.
- Bring to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until slightly thickened and glossy. Remove from heat.
- In a mixing bowl, toss together the spring greens, red bell pepper, zucchini, mushrooms, and green onions.
- Place the fresh salad mixture on each plate. Slice the chicken breasts diagonally and place on top of the greens. Spoon the warm sweet chili sauce generously around and lightly over the chicken.
Notes
Tips and Tricks
Check the chicken temperature – Use an instant-read thermometer to make sure the chicken reaches 165 degrees F. Let the chicken rest – Resting helps the juices stay in the meat before slicing. Slice against the grain – Cutting the chicken diagonally and against the grain helps it stay tender. Keep the sauce separate for meal prep – Store the glaze in a small container and add it right before serving. Do not overcook the sauce – The glaze only needs a few minutes to thicken. Remove it from the heat once it coats the spoon lightly.Storing and Reheating
Refrigerate – Store the chicken, salad, and glaze in separate airtight containers. Refrigerate for up to 3 days. Store the Salad Separately – Keep the greens and vegetables dry until serving so they stay fresh. Reheat in Microwave – Place the chicken on a microwave-safe plate. Heat in 30-second intervals until warm. Reheat in Skillet – Place the chicken in a skillet over low heat. Warm for a few minutes, turning once, until heated through. Reheat the Glaze – Place the glaze in a small saucepan over low heat. Stir until warm. Add 1 teaspoon water if it thickens too much. Serve After Reheating – Add the warm chicken and glaze to the fresh greens right before serving.Nutrition
Shop our kitchen essentials and favorite cooking tools in our Amazon Storefront.
You May Also Like
