Dairy free

Grilled chicken banh mi

Name: Grilled chicken banh mi
Total time: 45 min
Yield: 6 servings
Ingredients: 0.5 cup fish sauce; 0.5 cup lime juice; 0.25 cup sugar; 4 cloves garlic; 1 jalapeno; 1.5 tsps salt; 1.25 pounds boneless skinless chicken breast; 0.25 cup water; 0.25 cup rice vinegar; 0.25 tsps red pepper flakes; 2 carrots; 2 daikon; 6 sub rolls; 0.33 cup mayonnaise; 0.5 cucumber; 1 cup cilantro

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

0.5 cup

lime juice

0.5 cup

sugar

0.25 cup

garlic

4 cloves

jalapeno

salt

1.5 tsps

boneless skinless chicken breast

1.25 pounds

water

0.25 cup

rice vinegar

0.25 cup

red pepper flakes

0.25 tsps

carrots

daikon

sub rolls

mayonnaise

0.33 cup

cucumber

0.5

cilantro

1 cup

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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