It’s Asian-food night, but with an American twist! This sesame ginger chicken is simple to make, yet full of flavor. The chicken is seasoned with salt and pepper and marinated with only one ingredient. Add an Asian quinoa salad to give your family a serving of healthy grains and vegetables in a colorful and delicious way!



For the chicken: *serves 4-6



  • 3 large chicken breasts, each cut in half.

*If your children aren’t big eaters, cut the chicken breasts into even smaller portions.

  • Salt and pepper
  • 1 bottle of sesame ginger dressing.

*Litehouse is a “lighter” and delicious brand to use.

  • Cilantro for garnish, optional.


  1. Sprinkle salt and pepper on all sides of raw chicken breasts.
  2. Place the chicken breasts in a large Ziploc bag and pour sesame ginger dressing over them, until completely covered. Put in the refrigerator and allow to marinate for at least one hour, longer if possible.
  3. Grill the chicken or cook in a skillet with some oil until cooked through, about 8-12 minutes, or until a thermometer reads 170 degrees.
  4. Garnish with cilantro if desired, and serve warm.


For the Asian Quinoa Salad:


  • 1 cup cooked quinoa
  • ½ cup shelled edamame
  • 1 large carrot, shredded
  • Handful of cilantro, chopped
  • 1 red pepper, chopped
  • ¼ cup slivered almonds
  • Sesame ginger dressing


  1. While quinoa is cooking, chop cilantro and red pepper, and grate the carrot.
  2. Combine cooked quinoa, edamame, red pepper, carrot, slivered almonds and cilantro in a large bowl.
  3. Toss with desired amount of sesame ginger dressing and serve cold or warm with the chicken.

*Note: Leftovers are great the next day. For an easy lunch, cut up the chicken and mix it into the quinoa salad, then refrigerate. Before you eat it the next day, drizzle with sesame dressing.