Thai · Dinner
Grilled Chicken Rice Plate (Low-Calorie)
Grilled marinated chicken breast served over jasmine rice with a light Thai-style lime-fish sauce dressing, cucumber, and fresh cilantro. The chicken is charred over direct heat rather than fried, keeping the plate light while maintaining sweet, tangy, garlicky flavours.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
386Calories
49.3gProtein
6.9gFat
31.4gCarbs
9.8gSugar
1.5gFiber
1512mgSodium
132mgChol
1.6gSat Fat
870mgPotassium
45mgCalcium
2.1mgIron
0.4mcgVitamin B12
18mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Slice the chicken breast into thin, even strips and pat dry with paper towel to promote charring on the grill.
2
Marinate
Toss the chicken with minced garlic, half the lime juice, salt, and black pepper; let sit for 20 minutes.
3
Grill
Cook the chicken on a hot grill pan over medium-high heat for 4–5 minutes per side until charred and no pink remains inside.
4
Rest
Let the chicken sit for 3 minutes, then slice against the grain. Whisk fish sauce, remaining lime juice, honey, and sliced chili into a dressing.
5
Plate
Spoon jasmine rice onto a plate, arrange sliced cucumber alongside, fan grilled chicken over rice, drizzle with dressing, and scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 1 cup200g cooked jasmine rice
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 22 small chili-fresh
- 4 tbsp4 tbsp cilantro
- 11 cucumber
- 2 tsp2 tsp vegetable oil
- a pinch of salt
- a pinch of black pepper
