Vietnamese · Dinner
Grilled Lemongrass Chicken (Low-Calorie)
Grilled chicken breast marinated in lemongrass, garlic, fish sauce, and lime, then charred over direct heat for smoky-sweet char without heavy oil or sugar. Served with shredded cabbage slaw and fresh herbs, this lighter take keeps the classic Vietnamese street-grill flavour while trimming fat and sugar.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
330Calories
51.2gProtein
6.1gFat
18.4gCarbs
10.8gSugar
2.9gFiber
1120mgSodium
128mgChol
1.5gSat Fat
980mgPotassium
95mgCalcium
2.4mgIron
0.5mcgVitamin B12
38mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Butterfly the chicken breast to 1/2-inch thickness. Finely mince the lemongrass, garlic, and shallot; combine with fish sauce, lime juice, honey, and black pepper.
2
Marinate
Rub the marinade over the chicken and refrigerate 60 minutes so the aromatics penetrate the meat.
3
Grill
Place the chicken on a hot grill over medium-high heat and cook 5 to 6 minutes per side until char lines form and the internal temperature reads 165°F.
4
Rest
Transfer the chicken to a board and rest 5 minutes so juices redistribute before slicing.
5
Toss
Shred the cabbage and carrot, then toss with rice vinegar and salt until the slaw softens slightly.
6
Plate
Slice the chicken on the diagonal and arrange over the slaw with cilantro scattered on top and the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 44 stalks lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 22 shallot
- 1 tsp1 tsp black pepper
- 2 cup180g green cabbage
- 4 tbsp60g carrot
- 2 tbsp2 tbsp rice vinegar
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro leaves
- 22 lime wedge, for serving
