NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 oz rice vermicelli

1 tbsp lemongrass

1 clove garlic

0.5 tbsp olive oil

1 tbsp coconut aminos

1 tsp fish sauce

1 tbsp lime juice

0.5 cup carrots

0.5 cup cucumber

1 cup romaine lettuce

0.25 cup cilantro

0.25 cup mint

0.5 oz peanuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the rice vermicelli by soaking in hot water or boiling according to package directions until tender, then rinse under cold water to stop the cooking.

• 2

  In a small bowl, whisk together the lime juice, coconut aminos, and fish sauce to create a bright and tangy dressing.

• 3

  Season the sliced chicken breast with minced lemongrass, minced garlic, sea salt, and black pepper.

• 4

  Heat the olive oil in a skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through.

• 5

  Arrange the shredded romaine lettuce in a large bowl, followed by the cooked vermicelli, shredded carrots, and sliced cucumber.

• 6

  Place the warm lemongrass chicken on top and garnish with fresh cilantro, mint, and crushed peanuts before drizzling with the prepared dressing.