Paleo Chicken Banh Mi
Dive into a fresh, flavor-packed twist on a Vietnamese classic with this Paleo Chicken Banh Mi recipe! Perfect for clean eating enthusiasts, this dish swaps traditional baguettes for crisp romaine lettuce wraps, offering a gluten-free, low-carb base that's equally satisfying. Marinated in a rich blend of coconut aminos, fish sauce, zesty lime juice, and honey, the tender grilled chicken thighs deliver bold umami flavor. Topped with vibrant, julienned veggies like carrot, daikon radish, and cucumber, along with creamy avocado and optional jalapeño heat, this wholesome creation is finished with a flourish of fresh cilantro. Ready in just 35 minutes, this healthy and colorful recipe makes for an easy weeknight meal, bursting with Southeast Asian-inspired flavors.
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken thighs
- 3 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 2 tablespoons fresh lime juice
- 3 large garlic cloves, minced
- 1 tablespoon honey
- 0.5 teaspoon ground black pepper
- 1 medium cucumber, thinly sliced
- 1 medium carrot, julienned
- 1 small daikon radish, julienned
- 0.5 medium red onion, thinly sliced
- 0.5 cup fresh cilantro
- 1 medium jalapeño, thinly sliced (optional)
- 6 romaine lettuce leaves
- 1 large avocado, sliced
Instructions
In a large bowl, combine coconut aminos, fish sauce, lime juice, minced garlic, honey, and black pepper. Add chicken thighs and marinate for at least 15 minutes, or up to 4 hours in the refrigerator for more flavor.
While the chicken is marinating, prepare the vegetables. Thinly slice the cucumber, julienne the carrot and daikon radish, and thinly slice the red onion and jalapeño (if using). Set aside.
Heat a grill or a grill pan over medium-high heat. Grill the marinated chicken thighs for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from the heat and let rest for a few minutes before slicing.
To assemble the Paleo Banh Mi, lay two romaine lettuce leaves out on each plate. Arrange slices of grilled chicken on top of the lettuce.
Top the chicken with the assorted vegetables: cucumber, carrot, daikon radish, red onion, and jalapeño. Add slices of avocado and garnish with fresh cilantro.
Serve immediately and enjoy a crunchy, flavorful Paleo Chicken Banh Mi!
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 42.3 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3216 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
