Green Goddess Pasta Salad (Only 6 Ingredients!)
This green goddess pasta salad might be the smartest recipe I’ve ever come up with — and it only takes 6 ingredients. The secret? A bagged green goddess salad kit does all the heavy lifting. No blender, no herb chopping, no whisking a dressing from scratch. Just toss it with rigatoni, chickpeas, and crumbled Boursin, and you’ve got the easiest pasta salad of the summer in about 20 minutes flat.
I’ve developed more pasta salad recipes than I can count, and this 6-ingredient version might be the cleverest one yet. The Taylor Farms Green Goddess Protein Mix comes with greens, crunchy toppings, AND the dressing — so it replaces what would normally be 8 to 10 separate ingredients. It’s creamy, herby, packed with plant protein, and almost suspiciously easy to make.
This green goddess pasta salad uses a genius shortcut — a bagged green goddess salad kit — so there’s zero dressing to make from scratch. Toss al dente rigatoni with chickpeas, the salad kit (greens, toppings, and dressing included), crumbled boursin, and a drizzle of olive oil. It’s creamy, herby, and packed with plant protein. Six ingredients, 22 minutes, one bowl.
Why You’ll Love This Green Goddess Pasta Salad
- It’s only 6 ingredients: Rigatoni, chickpeas, a bagged salad kit, boursin, olive oil, and salt. That’s it. No herb shopping, no dressing whisking, no food processor needed. Every other green goddess pasta salad recipe online uses 10 to 15 ingredients — this one keeps it radically simple.
- It’s packed with plant protein: Chickpeas plus the Taylor Farms Green Goddess Protein Mix make this a legitimately high-protein pasta salad without any specialty protein pasta or add-ins.
- The boursin is the secret weapon: It crumbles into soft, garlic-herby pockets throughout the pasta — adding a second layer of creamy richness on top of the salad kit dressing. No other green goddess pasta salad uses it, and I think it’s the thing that takes this from good to genuinely craveable.
- It’s endlessly customizable: Swap the salad kit flavor and you get an entirely different pasta salad every time. More on that in the variations section below.
What’s in This Pasta Salad
Here’s a quick rundown of everything you need and why each ingredient matters. For the full recipe with measurements, scroll down to the recipe card.
- Rigatoni: The ridges and tubes catch dressing and small salad kit pieces beautifully. Any short, sturdy pasta shape works — penne, rotini, fusilli, or farfalle — but avoid long noodles or delicate shapes that won’t hold up to tossing.
- Chickpeas (garbanzo beans): Drained and rinsed canned chickpeas add protein, fiber, and a satisfying hearty bite. They’re a big part of what makes this pasta salad feel like a real meal.
- Bagged salad kit: This is the hero ingredient. I use the Taylor Farms Green Goddess Protein Mix, which includes greens, crunchy toppings, AND the dressing packet — so the dressing packet literally becomes your pasta salad dressing. No extra work required. If you can’t find Taylor Farms, any green goddess salad mix will work.
- Boursin cheese: Crumbled on top. The Garlic & Fine Herbs variety is my go-to. It softens slightly and creates creamy, tangy pockets throughout the pasta.
- Olive oil: A tablespoon ties everything together and keeps the pasta from clumping.
- Salt: To taste. Don’t forget to salt your pasta water generously too — it’s your first chance to season the dish.
If you want to go the from-scratch route, my green goddess dressing is a great base — but the whole point of this recipe is skipping that step.
Tips for the Best Green Goddess Pasta Salad
- Rinse and dry the pasta: After cooking, rinse the rigatoni under cold water to stop the cooking AND cool it down (this is a cold pasta salad, after all). Then let it drain well or pat dry — excess water dilutes the dressing. Here’s the science: rinsing removes surface starch so the pasta doesn’t clump into a sticky mass as it cools.
- Don’t dress too early: Toss everything together right before serving. I learned the hard way that the salad kit greens wilt and the crouton-style toppings lose their crunch if they sit in dressing for more than about 15 minutes.
- Use the entire salad kit: All the fixings — the greens, the toppings packet, AND the dressing packet. The toppings add a crunch contrast that makes this easy pasta salad feel like so much more than the sum of its parts.
- Crumble the boursin, don’t melt it: Break it into small chunks by hand or with a fork. You want pockets of creamy cheese distributed throughout, not a uniform sauce.
Salad Kit Variations
One of the best things about this recipe is that swapping the salad kit flavor completely transforms the dish. Here are some of my favorite swaps:
- Green Goddess Protein Mix (Taylor Farms): The original version in this recipe. Herby, garlicky, with a creamy dressing. The best starting point for a classic green goddess pasta salad.
- Caesar kit: Turns it into a Caesar pasta salad. The Parmesan and crouton toppings work perfectly with rigatoni and chickpeas.
- Southwest or chipotle: Adds smoky, spicy flavor. Consider swapping chickpeas for black beans to lean into the Southwestern vibe.
- Asian sesame or cashew crunch: A completely different flavor profile — nutty, slightly sweet. You can swap rigatoni for a thinner noodle if you like.
- Classic garden or Italian: The most neutral option and closest to a traditional pasta salad.
Love the green goddess flavor? My green goddess quinoa salad is another fast, protein-packed option that uses fresh herbs instead of a kit.
Storage and Make-Ahead
- Fridge storage: Keeps for up to 2 days in an airtight container. I’ll be honest — the greens will wilt and the crunchy toppings will soften, so it’s definitely best fresh. But it still makes solid leftovers.
- Make-ahead hack: Cook and cool the pasta and prep the chickpeas ahead of time. Store them together in a container in the fridge. Keep the salad kit sealed and the boursin separate. Toss everything together right before serving for maximum crunch and freshness.
- Not ideal for freezing: The greens, dressing, and cheese don’t freeze well. Skip the freezer on this one.
I’m going to be honest — this pasta salad is best the day you make it. It’s so fast to throw together that I’d rather make a fresh batch than try to stretch leftovers for days.
Troubleshooting
- Pasta salad is too dry: The dressing packet from the salad kit is sized for greens, not greens plus pasta. Fix it by drizzling an extra tablespoon of olive oil when tossing, or squeeze a bit of fresh lemon juice for brightness.
- Pasta is clumpy or sticky: This happens when you don’t rinse well enough after cooking. Cold pasta re-absorbs surface starch, making noodles stick together. Rinse thoroughly under cold water and toss with a small drizzle of olive oil.
- Greens are wilted: You dressed it too far in advance. This is an assemble-and-serve recipe. If making it for a gathering, keep the components separate until you’re ready to toss.
More Pasta Salad Recipes
If you love easy pasta salads as much as I do, here are a few more favorites:
FAQs
Absolutely — that’s one of the best things about this recipe. Any bagged salad kit works. A Caesar kit turns it into a Caesar pasta salad, a Southwest kit adds smoky heat, and an Asian sesame kit takes it in a completely different direction. The type of salad kit you use will completely change the flavor profile, so pick your favorite and go for it.
The chickpeas and the Taylor Farms Green Goddess Protein Mix already make this a high-protein pasta salad, but you can boost it further by adding grilled chicken, shrimp, or cubed tofu. I’d add about 6 to 8 oz. of cooked protein for four servings.
You can cook the pasta and prep the chickpeas up to a day ahead — just store them in the fridge. But I’d wait to toss everything with the salad kit and boursin until right before serving. The greens wilt and the crunchy toppings get soggy if they sit in dressing too long. It’s really a toss-and-serve recipe.
I use rigatoni because the tubes and ridges catch the dressing and small salad pieces, but any short, sturdy shape works — penne, rotini, fusilli, or farfalle are all great. Avoid long noodles like spaghetti or delicate shapes like orzo, which won’t hold up to tossing.
Cold! Rinse the cooked pasta under cold water to cool it down before tossing. You want everything chilled so the greens stay crisp and the salad feels refreshing. It’s perfect for summer cookouts, potlucks, or a quick cold lunch.
Boursin crumbles into soft, creamy, garlic-herby pockets throughout the pasta — it’s like adding a second layer of flavor on top of the salad kit dressing. No other green goddess pasta salad recipe uses it, and I think it’s the thing that takes this from good to genuinely craveable. If you can’t find boursin, goat cheese is the closest swap.
-
Cook the rigatoni according to the package directions until al dente. Drain and rinse thoroughly with cold water until the pasta is completely cooled. Let it drain well or pat dry with a clean towel — excess water will dilute the dressing.
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Add the cooled pasta, drained garbanzo beans, entire salad mix (greens, toppings packet, and dressing packet), boursin crumbles, and olive oil to a large mixing bowl.
-
Toss everything together until well combined. Season with salt to taste and serve immediately.
- Any bagged salad kit can be used for this recipe. The type of salad mix will heavily determine the flavor profile of the pasta salad — try a Caesar kit, Southwest kit, or Asian sesame kit for a completely different spin.
- This pasta salad is best served fresh. If making ahead, cook and cool the pasta and prep the chickpeas in advance, but wait to toss everything with the salad kit and boursin until right before serving for maximum crunch and freshness.
- Any short, sturdy pasta shape works — penne, rotini, fusilli, or farfalle are all great substitutes for rigatoni.
Calories: 434 kcal, Carbohydrates: 64 g, Protein: 17 g, Fat: 13 g, Fiber: 9 g, Sugar: 7 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
Still Not Losing Weight? 10 Myths You Need to Stop Believing | Dr Pal
Are you trying everything to lose weight but still not seeing results?
Hi, I’m Dr. Pal, and today I’m busting 10 of the most common weight loss myths that many people in India still believe. From lemon water hacks to low-fat diet fads, I’m going to tell you what actually works, and what’s just…viral nonsense.
If you’re confused by all the advice online, eat less, work out more, skip dinner, drink detox teas, this video will clear it up for good.
Weight loss isn’t about starving, spending hours at the gym, or popping supplements. It’s about understanding your body, your gut, your stress, your sleep, and making sustainable changes.
I’ll also share science-backed tips that I give my own patients. These are things that work in real life especially if you’re someone living in an Indian city, juggling work, home, and health.
If you’ve been trying to lose belly fat, deal with PCOS, thyroid issues, or feel stuck despite dieting, this video is for you.
Let’s make your weight loss journey smarter, simpler, and gut-friendly.
🧠 Share this with someone who’s struggling.
💬 Drop your thoughts or questions in the comments. I’d love to hear them.
And don’t forget to subscribe for more real talk on gut health, fat loss, and lifestyle change.
Timestamps –
00:00 – Intro: The Truth About Weight Loss
00:28 – Myth #1: All Calories Are the Same
01:01 – Myth #2: You Need the Gym to Lose Weight
01:32 – Myth #3: Protein Makes You Bulky
02:03 – Myth #4: Sleep Doesn’t Affect Weight Loss
02:32 – Myth #5: Eating Fat Will Make You Fat
03:03 – Myth #6: Weight Loss Is Just About Cutting Calories
03:32 – Myth #7: Stress Doesn’t Impact Weight Loss
03:59 – Myth #8: Low-Fat/Diet Foods Help You Lose Weight
04:28 – Myth #9: Cardio Is the Best Way to Lose Weight
05:00 – Myth #10: Drink Water Only When Thirsty
05:26 – Outro
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Medical comedy (Medcom) shows:
I love doing medical comedy (medcom) stand-up shows. This is a wonderful opportunity to meet you all in person and also to promote awareness of a healthy lifestyle.
My upcoming show details:
📍Singapore
🗓️30 Aug, 25
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Gut Feeling with Dr Pal clips – Please find the highlights of the best episodes from our podcast.
@DrPalPodcast
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Are you interested in joining our program designed to help you make lasting changes to your lifestyle so that you can be free of medications?
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Natural Ways to Gain Weight Fast at Home#WeightGain #HealthTipsदुबलेपन से छुटकारा पाएं बस य #HLCCARE
वजन बढ़ाने का अचूक घरेलू उपाय! 💪 #WeightGain #HealthyTips #Shorts
दुबलेपन से छुटकारा पाएं, बस ये करें! #HLCCARE #WeightGainTips
क्या आप दुबलेपन से परेशान हैं? ये नुस्खा अपनाएं #HealthTips #WeightGain #Ayurveda. Natural Ways to Gain Weight Fast at Home! 💪 #WeightGain #HealthTips
Want to Gain Weight? Try This Simple Home Remedy! #Health #HLCCARE
Effective Diet Tip to End Thinness (Weight Gain Diet) #Shorts #WeightGainTips
Are you struggling with being underweight? In this video, we share a simple and effective natural home remedy to help you gain weight healthily.
How to prepare:
Soak a handful of chickpeas (Chana dal) in a glass of raw milk overnight.
In the morning, add 5–6 raisins and sugar candy (Mishri) to the mixture.
Consume this daily for one month to see results in reducing thinness.
Follow HLCCARE for more daily health and
दुबलेपन से परेशान हैं और वजन बढ़ाना चाहते हैं? इस वीडियो में जानिए वजन बढ़ाने का एक बेहद सरल और असरदार घरेलू उपाय। सही पोषण और सही तरीके से सेवन करने से आप एक महीने में फर्क देख सकते हैं।
नुस्खा: मुट्ठी भर चने, दूध, किशमिश और मिश्री का सही मिश्रण।
ऐसे ही और स्वास्थ्यवर्धक आयुर्वेदिक टिप्स के लिए HLCCARE को अभी सब्सक्राइब करें!
#WeightGainTips #HealthyWeightGain #Ayurveda #HealthTips #DesiNuskhe #WeightGainDiet #HLCCARE #FitnessTips #HealthyLiving #Shorts wellness tips!
#WeightGain #HealthyLiving #HomeRemedies #WeightGainDiet #NaturalHealth #HLCCARE #FitnessTips #WeightGainJourney
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#WeightGainTips #HealthyWeightGain #Ayurveda #HealthTips #DesiNuskhe #WeightGainDiet #HLCCARE #FitnessTips #HealthyLiving #Shorts
Weight Gain Tips in Hindi, दुबलापन दूर करने के उपाय, वजन कैसे बढ़ाएं, Natural Weight Gain, Health Tips by HLCCARE, Weight Gain Diet Plan, Home Remedies for Weight Gain, Healthy Weight, फिटनेस टिप्स, वजन बढ़ाने का आयुर्वेदिक तरीका.
वजन कैसे बढ़ाएं, दुबलापन दूर करने के उपाय, वजन बढ़ाने का घरेलू नुस्खा, तेजी से वजन कैसे बढ़ाएं, बॉडी बनाने के तरीके, देसी डाइट फॉर वेट गेन, HLCCARE टिप्स.
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#WeightGainDiet #NaturalWeightGain #DesiNuskhe #HealthyWeight #MuscleGain #WeightGainTipsHindi #Wellness #HealthCare #DietPlan
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Mussels in Cream Sauce | Skinnytaste
Mussels in cream sauce are an elegant dinner perfect for a date night in, but you’ll be surprised how easy they are to make! Fresh mussels are steamed in white wine, then finished with a creamy basil sauce that’s ideal for soaking up with crusty bread.
Easy Mussels in Cream Sauce Recipe
If mussels are a dish you reserve for ordering at restaurants, this recipe is here to change your mind! I love making mussels at home because they cook in minutes, but they always make dinner feel extra special. (These drunken mussels are another favorite.) This easy seafood recipe starts with mussels steamed in white wine, then it’s finished with a creamy, flavorful sauce made with fresh basil, garlic, Parmesan, and a touch of half-and-half.
Why Mussels Are Worth Making at Home
There’s a great Italian restaurant near my house that makes the most amazing mussels. They are loaded with butter and oil, so the calories are probably off the charts. I was inspired to remake this dish lighter, and they turned out great! Serve this with some crusty bread to soak up the delicious sauce.
- Quick cooking: Mussels cook in just a few minutes, which means they’re doable for a weeknight.
- Perfect for entertaining: Despite the quick cook time, this is an impressive dish to serve to guests!
- Rich but not heavy: Using half-and-half keeps the sauce creamy without being high in calories.
- Packed with flavor: White wine, garlic, basil, and Parmesan create a sauce you’ll want to eat with a spoon.
Ingredients You’ll Need
Below are the ingredients for these mussels in cream sauce. See the recipe card for exact measurements.
- Butter for sautéing the aromatics.
- Shallot adds a mild, sweet onion flavor.
- Garlic: You’ll use both chopped and whole garlic cloves.
- Fresh mussels: Live mussels can be stored in the refrigerator for a few days in an open bowl with a wet cloth on top.
- Light white wine: Sauvignon Blanc works well here.
- Half-and-half creates a creamy sauce without making it too heavy.
- Fresh basil adds bright, fresh flavor.
- Extra-virgin olive oil is blended into the sauce.
- Parmesan cheese: Freshly grated is best because it will melt more smoothly into the cream sauce.
- Salt and black pepper to taste.
How to Make Mussels in Cream Sauce
This mussels recipe comes together in a few simple steps. You’ll find the full instructions in the recipe card.
- Clean the mussels: Scrub the shells under cold water and remove any beards. Discard any cracked mussels.
- Steam the mussels: Melt the butter in a large pot. Add the shallots and chopped garlic and cook until softened. Pour in the wine and bring it to a boil. Add the mussels, cover, and cook until they open, about 4 to 6 minutes.
- Remove the mussels: Transfer the opened mussels to a serving bowl and discard any that remain closed.
- Start the sauce: Add some of the half-and-half to the cooking liquid and simmer for a few minutes.
- Blend the basil mixture: In a blender, combine the basil, Parmesan, olive oil, remaining half-and-half, and the whole garlic cloves. Blend until smooth.
- Finish the sauce: Stir the basil mixture into the pot. Season with salt and pepper and simmer for another few minutes until slightly thickened.
- Serve: Pour the sauce over the mussels and serve immediately.
Yield: servings
Serving Size: 14 mussels
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Scrub and de-beard mussels in cold water. Discard any cracked or unopened shells.
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In a large pot melt butter. Add shallots and 1 clove chopped garlic and sauté about 3 minutes. Add the wine and bring to a boil.
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Add the mussels and cover until mussels open, about 4 to 6 minutes.
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When mussels are cooked, scoop them out with a slotted spoon. Discard any mussels that didn’t open.
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Add 1/4 cup of the half & half to the wine and simmer on low about 3 to 4 minutes.
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In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
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Add to the skillet with the cream, season with salt and pepper and simmer another few minutes.
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Pour over mussels.
Last Step:
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Serving: 14 mussels, Calories: 484.5 kcal, Carbohydrates: 17 g, Protein: 40 g, Fat: 26 g, Saturated Fat: 9 g, Cholesterol: 114.5 mg, Sodium: 10121 mg, Fiber: 0.5 g, Sugar: 2.5 g
Tips from Gina’s Test Kitchen
- Use fresh mussels: Start with the best mussels you can buy! Fresh mussels smell clean and briny, never fishy.
- Discard damaged mussels: Throw away any cracked mussels before cooking and any that stay closed after cooking.
- Don’t overcook: Mussels become tough if cooked too long. Remove them as soon as they open.
Storage and Reheating
- Refrigerator: Although these are best enjoyed right away, you can store leftover mussels in an airtight container for up to 2 days.
- To reheat: Warm gently on the stovetop over low heat. Avoid boiling, which can make the mussels tough and cause the sauce to separate.
More Seafood Recipes You’ll Love
How a Single Meal Can Cripple Your Arteries and Lungs
What happens within hours of eating a high-fat meal?
We are only as old as our arteries. What can we do to preserve arterial function as we age? A poor diet and sedentary behavior can lead to adverse aging processes, like impairment of the little power plants in our cells, which can result in free radical formation, oxidative stress, and inflammation, which lead to the artery dysfunction that can end in cardiovascular disease that ends us.
In a series of videos I did about a decade ago, I discussed landmark research showing that a single high-fat meal could cripple artery function within hours of consumption, compared to no change with a low-fat meal, as you can see below and at 1:04 in my video Saturated Fat Causes Artery and Lung Inflammation.
In the study, the high-fat meal that so crippled artery function included Sausage and Egg McMuffins from McDonald’s. How do we know the sausage, egg, or cheese was to blame? What about the crappy carbohydrates in the biscuits or something else? Because the low-fat meal that didn’t impair artery function was a sugary mess of carby Frosted Flakes.
Just when your artery function finally starts to recover, five or six hours later—it’s lunchtime! Then, your arteries may get whacked with another load of meat, eggs, dairy, or oil. Why does it matter so much what happens after a meal within your body? Because most of us spend about 16 hours a day in that after-a-meal state, constantly hammering our arteries. No wonder cardiovascular disease is our number one killer.
And it doesn’t just inflame the arteries in our heart but our lungs as well. “A high-fat challenge increases airway inflammation and impairs bronchodilator recovery in asthma.” When people with asthma coughed up sputum from their lungs four hours after the same kind of high-fat meal, inflammatory cells shot up in the high-fat meal group, as you can see below and at 2:12 in my video.
In terms of lung function, when given two hits of their inhalers (containing a drug called albuterol or Ventolin), their airways open up as they should after a low-fat meal. But after the high-fat meal, the same inhaler doses don’t work as well, crapping out after a few hours because of all the extra inflammation in their lungs, as you can see below and at 2:29 in my video.
What you eat can determine how well you breathe.
But those study participants were people with asthma. Well, researchers found that even people without asthma have that same spike in inflammatory cells in sputum coughed out of their lungs four hours after eating what was, in this case, “a Jimmy Dean’s Meat Lover’s breakfast bowl.”
And there aren’t only more inflammatory cells; there is a doubling of the amount of pro-inflammatory oxidized LDL cholesterol sucked up by the type of white blood cells that go on to form foam cells. Those are the cells that build up the inflamed pus in your artery wall that leads to heart attacks. All this happens within just hours of eating pizza, in this case. The fat in your blood goes up, and so do your endotoxin levels, as you can see below and at 3:16 in my video.
Endotoxins are the components of bacterial cell walls, and foods like meat can be so contaminated with bacteria—alive and dead—that they accumulate endotoxins. We’re talking about both red meat and white meat, as you can see below and at 3:28 in my video.
But recent research (published in 2020) suggests the main culprit may not be endotoxins after all, but the fat itself. The saturated fat floating in your blood after an unhealthy meal may be inducing the inflammation more directly. Either way, we are responsible for what we eat, meal by meal, in shaping the risk factors for chronic metabolic disease.
Doctor’s Note
This topic is the first in a three-part series on saturated fat and fast food. The next two are Exercising to Protect Your Arteries from Fast Food and Foods to Help Protect Your Arteries from Saturated Fat.
What about the “butter is back” studies? See the related posts below.
3 Ingredient Carnivore & Keto Egg Loaf Made with Cottage Cheese #easyrecipe #carnivore #keto
Keto Egg Loaf
Full blog post with printable recipe and my notes: https://oliviawyles.com/keto-egg-loaf-recipe/
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/ @oliviawyles
The keto egg loaf is a high protein, super versatile, low carb wonder that’s perfect for breakfast, or really any meal of the day. With a creamy, custard-like texture and a hint of sweetness from cinnamon, this dish can be enjoyed plain, topped with sugar-free syrup, or even turned into keto french toast. Quick to make and easy to love, it’s an essential recipe for anyone on a keto or carnivore diet.
Ingredients
8 eggs
8 tablespoons grass-fed butter
8 ounces cottage cheese (or cream cheese)
1 tablespoon cinnamon (optional)
Instructions
1. Preheat oven to 350F/180C.
2. Line loaf pan: Grease and line a loaf pan with parchment paper.
3. Blend eggs, butter, cottage cheese, and cinnamon in a blender until smooth.
4. Bake: Pour into prepared loaf pan. Bake for 30-40 minutes until it has puffed up and a skewer comes out clean. The texture will be like flan.
5. Cool: Rest for 10 minutes then turn onto a cooling rack and completely cool.
6. Slice and serve with more cinnamon and sugar-free maple syrup.
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Grilled Boneless Chicken Thighs with Charred Scallion Sauce
These grilled boneless chicken thighs are served with a smoky charred scallion sauce that comes together with grilled scallions, soy sauce, rice vinegar, and ginger. It’s simple, fresh, and packed with flavor.
Grilled Boneless Chicken Thighs
One of my favorite ways to enjoy summer scallions is to throw them right on the grill. As they char, they become sweet, smoky, and much milder, creating a perfect base for a simple sauce. Blended with sesame oil, rice vinegar, soy sauce, and ginger, they transform into a vibrant, flavor-packed sauce that takes these juicy grilled boneless chicken thighs to the next level. Serve it with rice and steamed veggies or a simple green salad for an easy summer dinner. For another scallion sauce recipe, try my Ginger Scallion Fish recipe.
Why This Easy Grilled Chicken Thigh Recipe Works
I love cooking with boneless, skinless chicken thighs. The chicken thighs stay juicy on the grill, while the charred scallion sauce adds smoky, savory flavor with just a handful of simple ingredients.
- Juicy: Boneless chicken thighs stay juicy and flavorful on the grill, even over high heat.
- The scallions and chicken cook on the grill together, making the most of the grill without extra pans.
- Great for meal prep, since both the chicken and sauce keep well for easy lunches and dinners.
- Soy sauce, rice vinegar, ginger, and garlic create a savory, tangy sauce that balances the richness of the chicken.
- High-protein: Over 30g protein!
Ingredients You’ll Need
The charred scallion sauce is so tasty that you don’t need much to season the chicken. See the recipe card below for the exact measurements.
- Boneless, skinless chicken thighs are already very flavorful, but they get even better when topped with this delicious charred scallion sauce.
- Neutral oil, like avocado oil, keeps the chicken moist.
- Seasoning: Kosher salt, black pepper, ground cumin.
Ginger Scallion Sauce
- Scallions (aka green onions) are in season all summer long.
- Toasted sesame oil provides a nutty aroma.
- Rice vinegar adds acidity to balance the sauce.
- Low-sodium soy sauce for umami flavor
- Ginger paste gives you the warm aroma of fresh ginger in a more convenient form.
- Toasted sesame seeds for garnish. To toast the seeds, bake them at 350°F for about 5 minutes or heat them in a skillet over medium-low heat for a few minutes, stirring often, until golden brown.
How to Make Grilled Boneless Chicken Thighs
While the chicken and scallions cook, combine the sauce ingredients so it’s ready to go when the food comes off the grill. See the recipe card at the bottom for printable directions.
How to Grill Boneless Chicken Thighs
- Season the chicken with avocado oil, salt, pepper, and cumin.
- Grill the chicken thighs over medium-high heat for 7 minutes. Flip them, then continue cooking until the center is no longer raw. You can double-check the thighs with an instant-read thermometer. Once it reads 165°F, remove the thighs from the grill.
How to Make Charred Scallion Sauce
- Grill the scallions until charred.
- Prepare the scallion sauce: Cut off the roots and any burnt ends, then chop. Mix them with the remaining sauce ingredients in a bowl.
No grill? No problem!
Cook the chicken and scallions over medium-high heat in a grill pan or cast-iron skillet on your stove.
Variations
- Protein options: Follow these instructions for grilling chicken breasts. You can also serve the sauce over pork, or fish.
- Gluten-free: Swap tamari for soy sauce.
- Ginger: Grate fresh ginger into the sauce if you can’t find ginger paste.
What to Serve with Grilled Boneless Chicken Thighs
I serve this as chicken rice bowls with either mixed greens or steamed broccoli. To make it low-carb, you could skip the rice (or use cauliflower rice) and double the greens to make a simple salad.
5
16 mins
5
20 mins
4
52 mins
4
20 mins
2
25 mins
1
30 mins
2
15 mins
1
18 mins
Storage
- Refrigerate the chicken and sauce for up to 4 days.
- Freeze for up to 3 months. To freeze the sauce, pour it into a larger container or into an ice cube tray or silicone muffin pan for smaller portions. Once frozen, transfer the cubes to an airtight container.
- Reheating: Thaw the chicken and sauce in the fridge the day before. Then, warm it in the microwave or on the stove over medium-low heat.
More Grilled Chicken Recipes You’ll Love
Get outside and grill one of these healthy chicken recipes this summer.
Yield: servings
Serving Size: 1 boneless thigh with sauce
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Preheat an outdoor grill to medium high heat.
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Drizzle the chicken with the oil and season all over with salt, pepper, and cumin.
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Transfer the chicken to one half of the preheated grill, smooth side down. Cook, undisturbed, until the chicken easily releases from the grill and is nicely charred, about 7 minutes. Flip the chicken and continue cooking until the chicken is cooked through and evenly charred. Remove from the grill. Slice right before serving.
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Simultaneously, grill the scallions on the other side of the grill. Turn the green onions as necessary until they are softened and charred in places, 3-5 minutes. Remove from the grill and let cool slightly.
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Once the green onions are cool enough to handle, trim off the root and any burnt ends. Chop the scallions and add them to a small mixing bowl. Add the sesame oil, rice vinegar, soy sauce, and ginger to the bowl. Mix well to combine.
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To serve, make bowls with mixed greens and rice. Top with sliced chicken and charred scallion sauce. Garnish with toasted sesame seeds
Last Step:
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Serving: 1 boneless thigh with sauce, Calories: 264 kcal, Carbohydrates: 2 g, Protein: 34 g, Fat: 13 g, Saturated Fat: 2.5 g, Cholesterol: 160 mg, Sodium: 606 mg, Fiber: 0.5 g, Sugar: 0.5 g
