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One pot
Dairy Free
Gluten Free

Banh Mi Chicken Bowls with Pickled Vegetables

Quinoa & Spicy Mayo Sauce

Cooking time

20 minutes




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
Salt & pepper
Total Fat
33 g
Saturated Fat
5 g
1100 mg
Total Carbs
58 g
12 g
60 g
8 g
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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.
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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.
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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.
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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.
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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.