Chicken banh mi with smashed cucumbers
Dairy-Free, Soy-Free, Paleo-Friendly
30 – 40 Minutes
We cover all the essential elements of this iconic Vietnamese sandwich in our family- and paleo-friendly take on at-home banh mi, which even includes paleo mayo.
In your bag
- 2 or 3 red radishes
- Vietnamese quick-pickle brine (apple cider vinegar - honey - fish sauce)
- ¼ pound shredded carrots
- 2 cucumbers
- 1 or 2 cloves peeled fresh garlic
- 1 lime
- 4 to 6 boneless skinless chicken thighs (about 1 pound total)
- 1½ teaspoons Chinese five-spice powder
- 4 ciabatta rolls*
- 1 romaine heart
- 6 or 7 sprigs fresh cilantro
- 1 jalapeño (optional)
- ¼ cup paleo mayo
- 1 tablespoon sambal oelek (optional)
- *Not paleo; omit for a paleo-strict version.
You can toast the ciabatta rolls in a 400°F oven or toaster oven instead of in a frying pan. Arrange the rolls, cut sides up, on a sheet pan, drizzle with 1 to 2 teaspoons oil, and season with salt and pepper. Toast until lightly browned and crisp, 5 to 7 minutes.
Calories: 610, Protein: 36g (72% DV), Fiber: 6g (24% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 2g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 105mg (35% DV), Sodium: 820mg (34% DV), Carbohydrates: 75g (25% DV), Total Sugars: 11g, Added Sugars: (Honey): 3g (6% DV).
Contains: Eggs, Fish, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.