Sign up now and get 40% off your first basket! New clients only. Redeem offer

Clean15
BBQ
One pot
Dairy Free
Gluten Free

Banh Mi Chicken Bowls with Pickled Vegetables

Quinoa & Spicy Mayo Sauce

Cooking time

20 minutes

Servings

2/4

Calories

760 /serving

A Vietnamese street food whose popularity has made it recognizable around the world, banh mi refers to an individually sized baguette filled with an assortment of delicious ingredients commonly found in Vietnamese food culture, from meats to fresh cilantro, cucumber, and pickled vegetables, all doused with a tasty sauce. Tonight we build a bowl around this quick and delicious staple, starting with pre-cooked quinoa for a nourishing base. Atop the super-grain, we add grilled chicken thighs and marinated daikon and red beets. A sprinkle of fragrant cilantro and a drizzle of a creamy sriracha-infused sauce and presto! This Southeast Asian meal is ready to enjoy.

We will send you:

  • 6 Chicken thighs (High-protein serving)
  • 100g Julienned beets
  • 1 Bunch of cilantro
  • 1 Lime
  • 50g Julienned daikon
  • 30ml Rice vinegar
  • 225g Pre-cooked multicoloured quinoa
  • 30ml Mayonnaise
  • 15ml Sriracha
  • 7g Banh Mi spice blend (cinnamon, Sichuan pepper, fennel seeds, cloves, star anise, ground ginger, garlic powder)

  • Contains: Egg, Sulphites

    You will need:

    Large pan
    Oil
    Salt & pepper
    Total Fat
    33 g
    Saturated Fat
    5 g
    Sodium
    1100 mg
    Total Carbs
    58 g
    Sugars
    12 g
    Protein
    60 g
    Fibres
    8 g
    Preparation
    a picture
    Cook the chicken
    Heat your BBQ on high, making sure to oil it first (or heat a drizzle of oil in a large pan on medium-high). Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken* to the BBQ (or pan) and cook (partially covered if using a pan), 4 to 6 minutes per side, until cooked through. Transfer to a plate and set aside in a warm spot.
    a picture
    Marinate the vegetables
    While the chicken cooks, in a bowl, combine the daikon, beets, vinegar and a large pinch of salt. Set aside to marinate while you prepare the next steps.
    a picture
    Warm the quinoa
    Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to a bowl; season with the remaining spice blend and S&P to taste.
    a picture
    Make the sauce
    Juice the lime. In a bowl, combine the mayonnaise and lime juice. Add as much of the sriracha as you’d like (use ½ for a spicy dish); season with S&P to taste.
    a picture
    Plate your dish
    To the bowl of quinoa, add ½ the cilantro (roughly chop all the leaves and stems before adding) and stir to combine. Divide the finished quinoa between your plates; top with marinated vegetables and grilled chicken. Drizzle with as much of the sauce as you’d like and garnish with the remaining cilantro. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.