Banh Mi Hummus & Lemongrass Chicken

What You’ll Need:

For the Chicken

6 Cloves Garlic, chopped

1 Shallot, chopped

1 Lemongrass Stalk, minced

2 Tsp Rice Vinegar

3 Tbsp Fish Sauce

½ Tsp Red Pepper Flakes

2 Tsp Coconut Sugar

3 Tbsp Sunflower Oil

Juice of ½ Lime

4 Boneless Skinless Chicken Breast

3 Tbsp Sunflower Oil

For the Pickled Veg

1 Cup Carrot, sliced thin in strips

1 Cup Radish, sliced thin

1 Cup Cucumber, julienned

3 Tbsp Rice Vinegar

1 Tbsp Coconut Sugar

1 Tsp Kosher Salt

For the Garnish

2 Cups Hummus… just grab your favorite store bought

½ Cup Cilantro, chopped

¼ Cup Mint, chopped

What You’ll Do:

  1. First make the marinade for the chicken by blending all the ingredients until smooth.
  2. Place the chicken into a large Ziplock then pour in the marinade. Be sure to mix well so that the marinade fully covers the chicken. Squeeze to remove as much air as possible then refrigerate for at least an hour or up to 6 hours.
  3. Meanwhile, make the quick pickled veg by combining all ingredients in a bowl. Let stand at room temp for about 30 minutes mixing again halfway through. Refrigerate after 30 minutes.
  4. Heat a pan to medium and add the sunflower oil. Remove the chicken from the marinade and sear each side until fully cooked. Once cooked, set aside to rest for about 5 minutes.
  5. While the chicken rests, spread the hummus across the bottom and sides of a bowl. Slice the chicken and lay over one side of the hummus lined bowl. Using a fork, drain and place about a third of the pickled veggie mixture on the side of the chicken then garnish with cilantro and mint.
  6. Enjoy!!

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