This recipe captures the essence of the traditional banh mi sandwich while keeping it paleo and Whole30 compliant. With marinated grilled chicken, crisp pickled vegetables, and a zesty cilantro lime dressing, this customizable bowl is perfect for meal prep, quick weeknight dinners, or satisfying gluten-free lunch options.
Ingredients
Scale:
1 lb boneless, skinless chicken thighs
3 tablespoons coconut aminos (or soy sauce for non-paleo)
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon honey (optional for Whole30, omit for strict)
1 cup carrots, julienned
1 cup daikon radish, julienned
1/2 cup rice vinegar
1/2 cup water
1 tablespoon coconut sugar (or sweetener of choice)
1 teaspoon salt
1/4 cup olive oil
2 tablespoons lime juice
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
Salt and pepper to taste
2 cups zoodles (zucchini noodles) or cauliflower rice
Fresh cilantro leaves, for garnish
Sliced jalapeños, for spice (optional)
Chopped peanuts or cashews, for crunch (optional)
Instructions
In a large bowl, combine coconut aminos, rice vinegar, sesame oil, minced garlic, grated ginger, and honey (if using). Stir the mixture well until combined. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
In a separate bowl, whisk together rice vinegar, water, coconut sugar, and salt until dissolved. Add the julienned carrots and daikon radish, making sure they are submerged in the brine. Let them sit for at least 30 minutes at room temperature, or refrigerate overnight.
Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-7 minutes on each side, until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
In a small bowl or jar, combine olive oil, lime juice, chopped cilantro, minced garlic, salt, and pepper. Whisk or shake until well combined. Adjust seasoning if necessary.
In a large bowl or meal prep containers, layer zoodles or cauliflower rice as the base. Top with sliced grilled chicken, pickled vegetables, and drizzle with cilantro lime dressing. Garnish with fresh cilantro leaves, jalapeños, and chopped peanuts or cashews if desired.
