Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle

May 21, 2023May 21, 20230 0
Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle recipe for dinner
in Main

Prep

15 min

Cook

10-12 min

Ready In

1 hr 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs boneless skinless chicken ( thighs preferred )
3 tablespoons chopped fresh cilantro
4 tablespoons fish sauce or 4 tablespoons soy sauce
3 tablespoons chopped lemongrass , bulbs
3 smashed garlic cloves
2 teaspoons lime zest
3 tablespoons fresh squeezed lime juice
1 teaspoon fresh ground white pepper ( or black )
1/4 cup julienned scallion
1/2 cup julienned red bell pepper
1/4 cup julienned jicama
1/2 cup julienned snow peas
1 tablespoon sugar
1 tablespoon chili sauce
1 tablespoon spicy sesame oil
2 tablespoons toasted sesame seeds
2 cups rice noodles ( linguine shaped works best )
1 dash extra virgin olive oil
2 sprigs cilantro ( to garnish )

Nutrision Information

Servings Per Recipe
4-6
Calories
350
Sugar
3g
Fat
5g
Grilled Lemongrass-Lime Chicken With Jicama Slaw and Rice Noodle is a tantalizing Vietnamese-inspired dish that's perfect for a summer dinner party or a cozy night in. The juicy chicken is marinated in a zesty and aromatic lemongrass and lime sauce, which infuses it with flavor and keeps it tender. The jicama slaw adds a refreshing and crunchy element to the dish, while the rice noodles provide a subtle contrast in texture. This recipe is healthy and filling, making it a great option for anyone looking to add more variety to their weekly menu.

Instructions

1.In a food processor, puree the cilantro, fish sauce or soy sauce, lemongrass, garlic, lime zest, lime juice, and white pepper until smooth. Add the chicken pieces to a large resealable plastic bag and add the marinade. Seal the bag, toss to coat the chicken well, and refrigerate for 1-2 hours.
2.Preheat the grill to medium-high heat. In a large bowl, toss together the scallions, red pepper, jicama, and snow peas with the sugar, chili sauce, and sesame oil. Season with salt and pepper.
3.Cook the rice noodles according to the package instructions. Rinse with cold water and toss with a dash of olive oil.
4.Grill the chicken for 4-5 minutes on each side until cooked through. Serve with the jicama slaw and rice noodles. Garnish with toasted sesame seeds and cilantro sprigs.

PROS

This dish is bursting with fresh and vibrant flavors from the lemongrass and lime marinade, and the crunchy jicama slaw.
It’s a healthy and satisfying meal option that’s low in calories and fat.

CONS

The jicama can be difficult to find in some grocery stores, and the preparation can be time-consuming.
Additionally, this recipe requires the use of a grill, which may not be accessible to everyone.

HEALTH & BENEFITS

This recipe is high in protein and fiber, and low in calories and fat. Chicken is an excellent source of lean protein, which is important for building and repairing muscle. Jicama is high in fiber, which is beneficial for digestion and can help you feel full for longer. The lemongrass and lime marinade adds a healthy dose of Vitamin C and antioxidants.

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