Paleo Vietnamese Grilled Lemongrass Chicken with Coconut Jasmine Rice & Fresh Mango Salad

Allergens

None, unless using gluten-free jasmine rice.

Ingredients

• 2 bone
• in chicken breasts
• 4 stalks lemongrass, bruised
• 4 cloves garlic, minced
• 1 teaspoon ground black pepper
• Salt to taste
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1 large mango, diced
• 2 cups mixed salad greens
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Juice of 2 limes
• 1 small red chili, thinly sliced (optional)
• Cooking oil for grilling

Instructions

1. Prepare the lemongrass marinade by crushing and mincing the lemongrass, combining it with garlic, black pepper, and salt in a bowl. Rub the chicken breasts evenly with the marinade, cover, and let sit for at least 30 minutes. In a saucepan, bring coconut milk and water to a boil, then add rice, cover, and cook until done. Meanwhile, grill the chicken over medium high heat until cooked through and golden. For the salad, whisk together fish sauce, sugar, lime juice, and chili (if using) in a bowl. Toss with mango and greens top with mint and cilantro.

Chef’s Insight

Balance flavors and textures with a symphony of herbs and spices, creating a mouthwatering dining experience.

Notes

Adjust spiciness according to preference.