NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz rice vermicelli noodles

1 stalk lemongrass

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame oil

1 tbsp fish sauce

1 tbsp lime juice

1 tsp maple syrup

0.5 cup cucumber

0.25 cup carrots

2 tbsp fresh mint

2 tbsp fresh cilantro

0.5 tsp red chili

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the finely minced lemongrass, minced garlic, grated ginger, sesame oil, sea salt, and black pepper.

• 2

  Slice the chicken breast into thin bite-sized strips and toss in the marinade; let it sit for at least 15 minutes to absorb the aromatics.

• 3

  Bring a medium pot of water to a boil, add the rice vermicelli, and cook according to package directions until tender but still firm.

• 4

  Drain the noodles and rinse immediately under cold running water to stop the cooking process and prevent sticking.

• 5

  Heat a non-stick skillet over medium-high heat and sauté the marinated chicken strips until golden brown and cooked through, about 5 to 7 minutes.

• 6

  Prepare the dressing by whisking the fish sauce, lime juice, maple syrup, and minced red chili in a small jar until well combined.

• 7

  Assemble the bowl by placing the cooled vermicelli at the bottom and topping with the lemongrass chicken, shredded carrots, and sliced cucumber.

• 8

  Garnish with fresh mint and cilantro, then drizzle the zesty lime dressing over the entire bowl before serving.