Dairy free
Grilled chicken banh mi
Grilled Chicken Banh Mi is a Vietnamese dish perfect for The Fourth Of July. It works well as a main course and is suitable for a dairy-free diet. This recipe is rich in protein and is a good source of vitamins and minerals.
Ingredients
fish sauce
116 ml
lime juice
121 ml
sugar
50 g
garlic
4 cloves
jalapeno
1
salt
1.5 tsps
boneless skinless chicken breast
566.99 g
water
59.15 ml
rice vinegar
63.75 ml
red pepper flakes
0.25 tsps
carrots
2
daikon
2
sub rolls
6
mayonnaise
74.67 ml
cucumber
0.5
cilantro
16 g
Method
- Mix the first six ingredients in a baking dish.
- Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
- Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
- Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
- Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
- Remove from heat and cover them with foil to rest for 5 minutes.
- Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
- Drain the pickled veggies. Slice the chicken into thin pieces.
- Spread mayo over in the sub rolls.
- Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
- Serve immediately!
- Serve 6.
Nutrition:
448 kcal
Carbs
51 g
Fat
14 g
Protein
27 g
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