Tea Rubbed Chicken Recipe

Name: Tea Rubbed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Foster Farms chicken breast halves boneless and skinless; 4 tablespoons unsweetened instant tea; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 2 tablespoons brown sugar; 1 tablespoon olive oil; 2 1/2 teaspoons kosher salt divided; 1 red onion sliced; 1/4 cup sugar; 1/4 cup water; 1 cup apple cider vinegar; 1 1/2 cups apple cider unfiltered; 3 tablespoons shallot; 1 tablespoon grain mustard; 1/2 cup canola oil; 10 ounces spinach; 4 slices bacon cooked and crumbled; 2 apples small, diced; 2/3 cup spicy nuts

Servings: persons

4 Foster Farms chicken breast halves boneless and skinless
4 tablespoons unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons cinnamon
2 tablespoons brown sugar
1 tablespoon olive oil
2 1/2 teaspoons kosher salt divided
1 red onion sliced
1/4 cup sugar
1/4 cup water
1 cup apple cider vinegar
1 1/2 cups apple cider unfiltered
3 tablespoons shallot
1 tablespoon grain mustard
1/2 cup canola oil
10 ounces spinach
4 slices bacon cooked and crumbled
2 apples small, diced
2/3 cup spicy nuts

1
Preheat oven to 350 F.
2
In small bowl, combine tea, ginger, cinnamon and brown sugar. Coat chicken lightly with olive oil; rub spice seasoning into chicken pieces and sprinkle with one teaspoon salt. Place chicken in hot oven and bake 40 minutes, or until cooked throughout. Remove from oven, cool slightly, and slice into strips.
3
While chicken is baking, make pickled onions by combining onion slices, one teaspoon salt, sugar, water and vinegar in medium saucepan. Bring to a boil over medium high heat. Reduce heat to medium and cook until onions are translucent, about 15 minutes. Remove from heat, drain and cool. In separate sauce pan, place cider. Bring to a boil over medium high heat and cook until reduced to one cup, about 10 minutes. Remove from heat and stir in shallot, mustard and remaining salt. Slowly whisk in salad oil. Cool.
4
In large serving bowl, combine spinach, bacon, pickled onions, diced apple and about one-fourth cup cider vinaigrette dressing. Toss well to coat. Place chicken strips on top of spinach and sprinkle with nuts.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 Foster Farms chicken breast halves boneless and skinless, 4 tablespoons unsweetened instant tea, 2 teaspoons ground ginger, 2 teaspoons cinnamon, and more.

Yes, Tea Rubbed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tea Rubbed Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions