Lemongrass-Grilled Chicken with Crisp Herb Slaw

Aromatic lemongrass and garlic marinated chicken breast grilled until juicy, served over a refreshing cabbage slaw with fresh herbs and avocado.

• Prep: 15 min
• Cook: 12 min
• Total: 27 min
• Servings: 1
• Cuisine: Vietnamese
• Difficulty: Easy
• Cost: $4.40/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber
• High-Protein
• Low-Carb
• Low-Saturated-Fat
• Low-Sugar
• Paleo

Tags

• grill
• healthy
• fresh
• tangy
• quick
• savory

Ingredients

• 6 ounce chicken breast (boneless, skinless)
• 1 tablespoon lemongrass (tender inner core finely minced)
• 1 clove garlic (minced)
• 1 tablespoon olive oil
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon fish sauce
• 1.5 cup red cabbage (shredded)
• 0.75 cup red bell pepper (thinly sliced)
• 0.5 avocado (sliced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. In a shallow bowl, whisk together minced lemongrass, minced garlic, 1/2 tablespoon olive oil, fish sauce, and 1/2 tablespoon of the fresh lime juice.
2. Coat the chicken breast in the lemongrass marinade and let stand for 5 minutes.
3. Heat a grill pan or heavy skillet over medium-high heat. Add the chicken breast and cook for 5 to 6 minutes per side until nicely grill-marked and cooked through to an internal temperature of 165°F. Rest on a board for 3 minutes before slicing.
4. In a medium bowl, toss the shredded red cabbage and sliced red bell pepper with the remaining 1/2 tablespoon olive oil, remaining 1/2 tablespoon lime juice, and chopped cilantro.
5. Arrange the dressed crunchy slaw on a plate, top with warm sliced lemongrass chicken, and arrange avocado slices beside the chicken.

Nutrition (per serving)

• Calories: 529
• Protein: 43.3 g
• Carbohydrates: 23.5 g
• Fat: 32.2 g
• Fiber: 10.5 g
• Sodium: 587 mg
• Saturated Fat: 4.5 g
• Sugar: 9 g
• Cholesterol: 120 mg