Whole30 Chicken Banh Mi
Elevate your meal prep with this flavorful Whole30 Chicken Banh Mi—a vibrant, healthy twist on the classic Vietnamese sandwich. Perfect for those following a Whole30 or paleo lifestyle, this recipe swaps traditional baguettes for crisp green leaf lettuce wraps, giving you all the bold flavors without the grains. Juicy, perfectly marinated chicken thighs are grilled to perfection after soaking in a punchy blend of coconut aminos, fish sauce, garlic, and ginger. Quick-pickled carrots, cucumber, and daikon radish add a tangy crunch, while fresh cilantro, mint, and a squeeze of lime complete this satisfying, handheld meal. With only 30 minutes of prep and packed with fresh, wholesome ingredients, this Whole30-friendly dish is a perfect balance of savory, tangy, and refreshing flavors!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken thighs
- 0.25 cup coconut aminos
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger
- 2 minced garlic cloves
- 0.5 teaspoon red pepper flakes
- 1 large, julienned carrot
- 1 large, julienned cucumber
- 0.5 cup, julienned daikon radish
- 0.25 cup rice vinegar
- 0.25 cup water
- 8 large leaves green leaf lettuce
- 0.5 cup, chopped fresh cilantro
- 0.25 cup, chopped fresh mint
- 1 cut into wedges lime
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
In a bowl, whisk together coconut aminos, fish sauce, grated ginger, minced garlic, and red pepper flakes. Add the chicken thighs and toss to coat. Marinate for at least 20 minutes in the fridge or up to 4 hours for more flavor.
While the chicken is marinating, prepare the quick pickles. In a small saucepan, combine rice vinegar, water, and sea salt. Heat until just simmering, then remove from heat.
Place the julienned carrot, cucumber, and daikon radish in a heatproof bowl. Pour the vinegar mixture over the vegetables and let it sit at room temperature for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Remove the chicken thighs from the marinade, letting excess marinade drip off.
Grill chicken thighs for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let them rest for a few minutes before slicing thinly.
To assemble the Banh Mi, lay out the lettuce leaves and fill each with slices of grilled chicken, pickled vegetables, a sprinkle of fresh cilantro, and mint.
Serve with lime wedges on the side for a fresh squeeze of juice before eating. Enjoy your Whole30 Chicken Banh Mi wrapped in a crisp lettuce leaf.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3852 mg | 167% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 23.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1603 mg | 34% | |
*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.
