NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tbsp Minced Lemongrass

2 tsp Fish Sauce

1 tsp Honey

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

2 tsp Toasted Sesame Oil

1 tbsp Rice Vinegar

1 tbsp Lime Juice

1 tbsp Chopped Peanuts

1/4 cup Fresh Mint and Cilantro

PREPARATION

• 1

  In a small bowl, whisk together the minced lemongrass, fish sauce, honey, minced garlic, and grated ginger.

• 2

  Place the chicken breast in a shallow dish and coat with half of the lemongrass mixture, reserving the other half for the dressing.

• 3

  Let the chicken marinate for at least 20 minutes in the refrigerator.

• 4

  Preheat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, combine the shredded cabbage and carrots in a large mixing bowl.

• 6

  Create the dressing by whisking the remaining marinade with the toasted sesame oil, rice vinegar, and lime juice.

• 7

  Toss the cabbage and carrots with the dressing, fresh mint, and cilantro.

• 8

  Slice the grilled chicken into strips and serve immediately over the cold, crunchy slaw, garnished with chopped peanuts.