Keto Chicken Banh Mi
Keto Banh Mi? Yes, it can be!
One of my favourite lunches to grab on the go was a banh mi. With this recipe, I can easily enjoy delicious Vietnamese sandwiches at home and meet my macros.
This keto chicken banh mi is easy to make, but takes a little patience to allow the daikon to pickle and the chicken to marinate. It is well worth the wait!
Ingredients
1.5 lbs (0.7 kg) chicken breasts, sliced
1/2 cucumber, thinly sliced
1 cup fresh cilantro, chopped
Thai chilis, sliced, to taste
Optional, to serve: keto baguette (see our Mini Baguette recipe) or bun, lettuce wrap
Marinade
1 lime, zested and juiced
2 garlic cloves, minced
1 Tbsp avocado oil
1 Tbsp soy sauce
1 Tbsp golden monkfruit sweetener
1 Tbsp fresh cilantro, minced
2 tsp sambal olek
2 tsp fresh ginger, minced
1 tsp fish sauce
Pickled daikon
1 cup daikon, cut into sticks
1 cup water
1/4 cup rice vinegar
1 Tbsp peppercorns
1 Tbsp salt
1 tsp stevia
Spicy mayonnaise
1/4 cup mayonnaise
1 Tbsp sambal olek
1 tsp sesame oil
Yields: 6 servings
Per serving*:
Calories: 306
Net carbs: 3
Protein (grams): 36
Fat (grams): 16
Prep time: 15 min
Cook time: 30 min
Total time: 12 hrs 45 min
* Net carbs and other nutritional information may vary based on brand used
Directions
For the pickled daikon, place all the ingredients in a masson jar. Close it well, give it a shake, then refrigerate for at least 12 hours.
Toss the chicken in all the ingredients for the marinade, cover and refrigerate for 8 hours.
Once the chicken has marinated, preheat oven to 400F.
Transfer the chicken to a parchment lined baking sheet. Drizzle with the remaining marinade, then bake for 25-30 min, switching to broil for the last 2-3 min.
While the chicken is the oven, prepare the spicy mayonnaise. Just whisk the ingredients together in a small bowl and set aside.
Once the chicken is cooked, remove from the oven.
The chicken banh mi can be served on lettuce wraps, or keto baguettes (see our Mini Baguette recipe) or buns. It can also be enjoyed over a bed of lettuce, such as a crispy iceberg.
Add a dollop of the spicy mayonnaise, then 2-3 slices of chicken. Top with some pickled daikon, fresh cilantro, cucumber slices and thai chilis, to taste.
Keto Chicken Banh Mi
Ingredients
- 5 lbs (0.7 kg) chicken breasts, sliced
- 1/2 cucumber, thinly sliced
- 1 cup fresh cilantro, chopped
- Thai chilis, sliced, to taste
- Optional, to serve: keto baguette or bun, lettuce wrap
- 1 lime, zested and juiced
- 2 garlic cloves, minced
- 1 Tbsp avocado oil
- 1 Tbsp soy sauce
- 1 Tbsp golden monkfruit sweetener
- 1 Tbsp fresh cilantro, minced
- 2 tsp sambal olek
- 2 tsp fresh ginger, minced
- 1 tsp fish sauce
- 1 cup daikon, cut into sticks
- 1 cup water
- 1/4 cup rice vinegar
- 1 Tbsp peppercorns
- 1 Tbsp salt
- 1 tsp stevia
- 1/4 cup mayonnaise
- 1 Tbsp sambal olek
- 1 tsp sesame oil
Instructions
- For the pickled daikon, place all the ingredients in a masson jar. Close it well, give it a shake, then refrigerate for at least 12 hours.
- Toss the chicken in all the ingredients for the marinade, cover and refrigerate for 8 hours.
- Once the chicken has marinated, preheat oven to 400F.
- Transfer the chicken to a parchment lined baking sheet. Drizzle with the remaining marinade, then bake for 25-30 min, switching to broil for the last 2-3 min.
- While the chicken is the oven, prepare the spicy mayonnaise. Just whisk the ingredients together in a small bowl and set aside.
- Once the chicken is cooked, remove from the oven.
- The chicken banh mi can be served on lettuce wraps, or keto baguettes or buns. It can also be enjoyed over a bed of lettuce, such as a crispy iceberg.
- Add a dollop of the spicy mayonnaise, then 2-3 slices of chicken. Top with some pickled daikon, fresh cilantro, cucumber slices and thai chilis, to taste.
Nutrition Facts
Calories
306Fat (grams)
16Net carbs
3Protein (grams)
36* Net carbs and other nutritional information may vary based on brand used
