Thai · Dinner
Thai Grilled Chicken (GLP-1)
Boneless chicken thigh marinated in lime juice, fish sauce, garlic and white pepper, then grilled over high heat until charred at the edges. Served over a warm cannellini bean and cucumber salad with cilantro and fresh chili for a fibre-rich, protein-forward plate with minimal starch and no added sugar.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
339Calories
39.3gProtein
11.8gFat
16.6gCarbs
1.6gSugar
6.2gFiber
998mgSodium
133mgChol
2.9gSat Fat
780mgPotassium
85mgCalcium
3.4mgIron
0.6mcgVitamin B12
10.5mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Mince garlic. Whisk together garlic, lime juice, fish sauce and white pepper in a small bowl to make the marinade.
2
Marinate
Coat chicken thigh in marinade in a shallow dish, cover, and refrigerate for 30 minutes.
3
Grill
Cook chicken over high heat on a grill pan 4-5 minutes per side until charred at edges and internal temperature reaches 165°F.
4
Plate
Dice cucumber and thinly slice chili. Toss cannellini beans, cucumber, cilantro and chili with olive oil. Slice rested chicken and arrange over salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp white pepper
- 1 cup90g, half of a 15oz can, drained cannellini beans
- 2/3 cup100g cucumber
- 2 tbsp2 tbsp cilantro
- 11 small chili
- 2 tsp2 tsp olive oil
