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Banh Mi is the Vietnamese word for bread, but it also refers to a sandwich in Vietnamese cuisine that is stuffed with some very specific ingredients and flavors. When I lived in West Africa, I lived across the street from a Vietnamese restaurant and among other delicious things, they served banh mi sandwiches.
I’ve been thinking about all the veggies and herbs in those sandwiches and decided that actually it was pretty easy to just skip the bread and interpret this sandwich as a simple AIP-friendly meal. In the end I made it as veggie-centric sheet pan meal that covers all the bases and is full of flavor. I hope you enjoy it!
- For Chicken:
- ¼ cup fish sauce
- Juice of 1 lime
- 2 tablespoons coconut palm sugar
- 1 teaspoon dried basil
- 3 garlic cloves, minced
- 1 lb. chicken breast, chopped (about 1 split breast)
- For Veggies:
- 4 cups thinly sliced green cabbage
- 4 cups chopped daikon radish
- 2 cups julienned carrots
- Zest of 1 lime
- 1 teaspoon sea salt
- 2 tablespoons chopped, fresh cilantro
- 2 tablespoons olive oil
- 5 green onions, sliced on the bias
- Fresh cilantro sprigs
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- By hand in a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.
- Using a wooden spoon in a large bowl, mix all the veggie ingredients together until all the veggies are well coated with oil and seasonings. Spread veggie mixture out evenly over the baking sheet.
- Drain marinade from chicken and then place pieces evenly spaced among the veggies.
- Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.
Additionally, after roasting, you may find a lot of liquid in your baking sheet. You can handle this two ways: 1) Be sure to use a pan with a deep lip and scoop into a serving dish using a slotted spoon, so that excess liquid drains out. or 2) Roast the chicken and veggies on separate baking sheets. I like option 1, because it's less dirty dishes!
This is so good and quick/easy!
I’m so glad you liked it Farheen!
Hey there! I am new here. This looks amazing. I was considering adding your plan to real plans that I just signed up for but geez…Real Plans is a little overwhelming. I have mold illness and Lyme and we are not evaluating histamine intolerance for me and both my small children. Oh fun times. Do you have any advice for me? I am drowning and just really looking to set up about 14 meals that I can just repeat every 2 weeks and put that part of my life on autopilot. Any advice? #tiredmomhere
Kelly, I would work on the simplest meals possible that meet your macronutrient requirements. It’s okay to do that now & then expand to more complex meals and recipes after you get past some healing milestones that make it easier to navigate your dietary needs.
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This is an excellent recipe! Different and good enough for company! Lots of chopping but it took about as long as needed to marinate the chicken.
Glad you loved it!
Just found this recipe — looks really good. Would you please clarify “chicken breasts” for me? Do you mean with skin and on the bone, or boneless/skinless? Thanks.
Boneless & skinless, Moira. Hope you love it!
Could the coconut sugar be left out or replaced with coconut aminos or other option?
Taylor, I think you could experiment w/ that!
This was easy and delicious!
We loved it!
Glad you loved it, Sheila!
Where is nutritional info?
LeighAnn, We don’t provide that, but you can plug into your tracker of choice quite easily.