Paleo Chicken Larb
Dive into the bold, zesty flavors of this Paleo Chicken Larb, a vibrant and healthy Thai-inspired dish perfect for low-carb and gluten-free diets. Made with tender ground chicken, aromatic shallots, garlic, and a spicy kick of red chili, this recipe is infused with fresh herbs like cilantro and mint for a refreshing twist. The tangy, umami-rich sauce of fish sauce, lime juice, and a touch of honey perfectly balances the savory and citrusy flavors, while crisp lettuce leaves serve as paleo-friendly wraps for a fun, hands-on dining experience. Ready in just 30 minutes, this protein-packed, one-skillet meal is ideal for busy weeknights or entertaining guests. Garnish with extra herbs for a beautiful, restaurant-worthy presentation!
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Recipe Information
Ingredients
- 1 pound ground chicken
- 2 tablespoons olive oil
- 2 medium shallots
- 3 cloves garlic
- 1 small red chili
- 0.5 cup fresh cilantro
- 0.5 cup fresh mint leaves
- 3 stalks green onions
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 large lettuce leaves
Instructions
Begin by finely slicing the shallots and mincing the garlic cloves. Thinly slice the small red chili and set aside.
In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, sautéing for about 2-3 minutes until they become fragrant and slightly golden.
Add the ground chicken to the skillet, breaking it up with a spoon as it cooks. Continue to cook for about 7-8 minutes, or until the chicken is cooked through and no pink remains.
While the chicken is cooking, chop the fresh cilantro, mint leaves, and green onions.
In a small bowl, whisk together the fish sauce, lime juice, honey, salt, and black pepper.
Once the chicken is cooked, reduce the heat to low and stir in the red chili, chopped cilantro, mint, and green onions, combining everything evenly.
Pour the lime sauce over the chicken mixture, stirring continuously until the chicken is well-coated with the sauce. Let it simmer for another 2 minutes.
Remove the skillet from heat and allow the chicken larb to cool slightly.
To serve, spoon the chicken mixture into large lettuce leaves, using them as a wrap. This provides a fun, interactive eating experience and keeps the dish paleo-friendly.
Garnish with additional cilantro or mint leaves if desired, and serve immediately.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 24.2 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4228 mg | 90% | |
*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.
