Vietnamese · Dinner
Grilled Lemongrass Chicken (Keto)
Boneless chicken thigh with skin marinated in lemongrass, garlic, fish sauce and monk fruit sweetener, then grilled over high heat until charred and juicy. Served over cauliflower rice with a coconut-lime dressing and cucumber, delivering a fat-forward keto plate built on bright citrus and nuoc cham-style seasoning.
$5
20 minsPrep
12 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
30.9gFat
13.8gCarbs
4.6gSugar
4.9gFiber
1487mgSodium
193mgChol
10.4gSat Fat
890mgPotassium
78mgCalcium
3.2mgIron
0.9mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Mince lemongrass, garlic, and shallot. Juice the lime half into a small bowl.
2
Marinate
Combine chicken thigh with lemongrass, garlic, shallot, fish sauce, monk fruit sweetener, vegetable oil, and black pepper in a bowl. Chill 60 minutes.
3
Grill
Place marinated chicken skin-side down on a grill over medium-high heat. Cook 5-6 minutes until deep char forms, flip, then cook 5-6 minutes until 165F internally.
4
Plate
Sauté cauliflower rice in sesame oil 3-4 minutes. Stir in coconut cream and lime juice. Slice rested chicken and arrange over rice with cucumber, cilantro, and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, skin on
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 22 shallot
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp monk fruit sweetener
- 1 tbsp1 tbsp vegetable oil
- 2 tsp2 tsp black pepper
- 11 lime
- 2 cup240g cauliflower rice, raw
- 2 tbsp2 tbsp coconut cream
- 11 cucumber
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp sesame oil
- 22 fresh red chili
