Grilled Chicken Banh Mi

Dairy Free
Health score
17%
Grilled Chicken Banh Mi
45 min.
6
448kcal
47.7%sweetness
100%saltiness
13.78%sourness
23.44%bitterness
62.28%savoriness
68.6%fattiness
100%spiciness

Suggestions

This Grilled Chicken Banh Mi is a delicious and flavorful Vietnamese-inspired sandwich that's perfect for lunch or dinner. The chicken is marinated in a savory mixture of fish sauce, lime juice, garlic, and jalapeno, giving it a unique and tasty flavor. The pickled veggies add a refreshing crunch, while the cilantro and extra jalapeno slices bring a burst of freshness and spice. This sandwich is sure to satisfy your cravings for something hearty and flavorful. It's a fun and exciting twist on the classic chicken sandwich, and it's sure to become a new favorite. The best part is that it's easy to make and comes together in under an hour. So, if you're looking for a new and exciting sandwich to add to your repertoire, this Grilled Chicken Banh Mi is definitely one to try! It's a perfect blend of flavors and textures that will leave you wanting more. The combination of grilled chicken, pickled veggies, and cilantro creates a flavor explosion in your mouth. It's a must-try for all food enthusiasts looking for a tasty adventure.

Ingredients

  • 0.5 cup fish sauce 
  • 0.5 cup juice of lime 
  • 0.3 cup sugar 
  • cloves garlic minced
  •  jalapeno chopped
  • 1.5 teaspoons salt 
  • 1.3 pounds chicken breast boneless skinless
  • 0.3 cup water hot
  • 0.3 cup rice vinegar 
  • 0.5 teaspoon salt 
  • 0.3 teaspoon pepper red crushed
  •  carrots sliced thin
  •  daikon radish sliced thin
  •  portugese rolls soft
  • 0.3 cup mayonnaise 
  • 0.5  cucumber sliced thin
  • cup cilantro leaves (or mint)
  •  jalapeno sliced for extra heat

Equipment

  • bowl
  • baking pan
  • grill
  • aluminum foil

Directions

  1. Mix the first six ingredients in a baking dish.
  2. Add the chicken breasts to the dish, cover, and refrigerate at least 1 hour. Longer is better!
  3. Stir the hot tap water and sugar in a medium bowl, until the sugar dissolves.
  4. Add the vinegar, salt, red pepper, sliced carrots and radishes. Cover and refrigerate for at least 30 minutes.
  5. Heat the grill to medium. Grill the chicken breasts for 5 minutes per side.
  6. Remove from heat and cover them with foil to rest for 5 minutes.
  7. Open the sub rolls and grill the insides for about 1-3 minuteuntil toasted.
  8. Drain the pickled veggies. Slice the chicken into thin pieces.
  9. Spread mayo over in the sub rolls.
  10. Layer the cucumbers, chicken, pickled veggies, cilantro leaves and jalapeos in the rolls.
  11. Serve immediately!
  12. Serve 6.

Nutrition Facts

Calories448kcal
Protein25.02%
Fat28.77%
Carbs46.21%

Properties

Glycemic Index
77.15
Glycemic Load
30.67
Inflammation Score
-10
Nutrition Score
24.134782608696%

Flavonoids

Eriodictyol
0.44mg
Hesperetin
1.81mg
Naringenin
0.08mg
Luteolin
0.08mg
Kaempferol
0.44mg
Myricetin
0.04mg
Quercetin
1.83mg

Taste

Sweetness:
47.7%
Saltiness:
100%
Sourness:
13.78%
Bitterness:
23.44%
Savoriness:
62.28%
Fattiness:
68.6%
Spiciness:
100%

Nutrients percent of daily need

Calories:448.19kcal
22.41%
Fat:14.25g
21.93%
Saturated Fat:2.05g
12.79%
Carbohydrates:51.51g
17.17%
Net Carbohydrates:47.54g
17.29%
Sugar:18.13g
20.15%
Cholesterol:65.71mg
21.9%
Sodium:2816.44mg
122.45%
Protein:27.89g
55.78%
Vitamin A:3718.87IU
74.38%
Iron:11.88mg
66.01%
Vitamin B3:10.88mg
54.39%
Vitamin C:40.95mg
49.63%
Selenium:33.59µg
47.98%
Vitamin B6:0.94mg
46.79%
Vitamin K:34.67µg
33.02%
Phosphorus:249.75mg
24.97%
Potassium:821.88mg
23.48%
Magnesium:85.85mg
21.46%
Vitamin B5:1.73mg
17.29%
Fiber:3.97g
15.88%
Folate:58.19µg
14.55%
Copper:0.22mg
10.89%
Manganese:0.21mg
10.64%
Vitamin B2:0.16mg
9.63%
Vitamin B1:0.12mg
8.04%
Calcium:71.62mg
7.16%
Vitamin E:1.04mg
6.94%
Zinc:0.93mg
6.22%
Vitamin B12:0.3µg
4.95%
5 min.
10
387kcal
45 min.
40
156kcal
45 min.
8
207kcal
20 min.
20
297kcal
20 min.
4
555kcal
150 min.
12
261kcal