Thai · Dinner
Grilled Chicken Rice Plate (GLP-1)
Grilled chicken thigh sits over jasmine rice with a bright edamame-cucumber relish sharpened by lime and fish sauce. Charred lemongrass and garlic season the meat, while fresh cilantro and chilli keep the plate light and easy on digestion.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.2gProtein
14.6gFat
31.4gCarbs
4.2gSugar
6.8gFiber
890mgSodium
133mgChol
3.1gSat Fat
760mgPotassium
85mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Mince the lemongrass tender part and garlic; mix with fish sauce and half the lime juice, then coat the chicken thigh evenly.
2
Marinate
Cover and let the chicken sit at room temperature for 15 minutes.
3
Grill
Cook the chicken thigh on a preheated grill pan over medium-high heat for 5–6 minutes per side until charred and internal juices run clear.
4
Plate
Rest the chicken 3 minutes, then slice. Toss edamame, diced cucumber, cilantro, sliced chili, sesame oil, remaining lime juice and black pepper. Spoon rice onto a plate, top with relish, and fan the sliced chicken alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless chicken thigh, trimmed of excess fat
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 1 cup180g cooked jasmine rice
- 1 cup150g cooked edamame
- 11 cucumber
- 4 tbsp4 tbsp cilantro
- 22 small red chili
- 2 tsp2 tsp sesame oil
- black pepper, a pinch
