Vietnamese Chicken Breast Plate
586
Calories
62g
Protein
71g
Carbs
6g
Fat
Chicken Breast seared and served over oz rice vermicelli with cup shredded carrot and cucumber and bright aromatics.
Protein 62g · Carbs 71g · Fat 6g
15 min
Prep
14 min
Cook
$4
Per Plate
586
Calories
What You Need
- 6 oz chicken breast
- 2 oz rice vermicelli
- 1.5 cups cooked cabbage (from about 3 cups raw, shredded)
- 1 cup cooked zucchini (from about 1.5 cups raw, diced)
- 1 cup shredded carrot and cucumber, fresh
- 1 tbsp lemongrass, minced
- 2 cloves garlic, minced
- 1/2 lime
- 1/4 cup cilantro, chopped
- 1/4 cup mint, chopped
- 12 oz chicken breast
- 4 oz rice vermicelli
- 3 cups cooked cabbage (from about 3 cups raw, shredded)
- 2 cup cooked zucchini (from about 1.5 cups raw, diced)
- 2 cup shredded carrot and cucumber, fresh
- 2 tbsp lemongrass, minced
- 4 cloves garlic, minced
- 1 lime
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
- 18 oz chicken breast
- 6 oz rice vermicelli
- 4 1/2 cups cooked cabbage (from about 3 cups raw, shredded)
- 3 cup cooked zucchini (from about 1.5 cups raw, diced)
- 3 cup shredded carrot and cucumber, fresh
- 3 tbsp lemongrass, minced
- 6 cloves garlic, minced
- 1 1/2 lime
- 3/4 cup cilantro, chopped
- 3/4 cup mint, chopped
- 24 oz chicken breast
- 8 oz rice vermicelli
- 6 cups cooked cabbage (from about 3 cups raw, shredded)
- 4 cup cooked zucchini (from about 1.5 cups raw, diced)
- 4 cup shredded carrot and cucumber, fresh
- 4 tbsp lemongrass, minced
- 8 cloves garlic, minced
- 2 lime
- 1 cup cilantro, chopped
- 1 cup mint, chopped
Before You Start
Pat the chicken breast dry and season it, mince the lemongrass and garlic, shred the cabbage, dice the zucchini, and chop the herbs.
How To Make It
- Sear the chicken breast in a hot pan, 6 to 7 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside.
- Add the lemongrass and garlic to the pan and cook, about 1 minute, until fragrant.
- Add the cabbage and zucchini and cook, stirring, 6 to 7 minutes, until the cabbage wilts and the zucchini is tender.
- Soak or boil the rice vermicelli, 3 to 4 minutes, until soft and tender, then drain it well.
- Toss the fresh carrot and cucumber with a squeeze of lime and the herbs.
- Slice the chicken, pile it, the cooked cabbage and zucchini, and the fresh vegetables over the vermicelli, and serve.
Fix It: If the vermicelli clumps, rinse it under cool water and toss with a drop of oil to keep the strands loose.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 14 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories586
- Protein62g
- Carbs71g
- Fat6g
- Fiber9g
- Sodium190mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Fresh Herbs: bright aromatic oils, reported to reported to lift a dish without extra fat.
Fresh Herbs: bright aromatic oils, reported to reported to lift a dish without extra fat.
Tools For This Recipe
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