Low Fat Chicken Larb
Savor the bold and zesty flavors of Low Fat Chicken Larb, a light yet satisfying dish that’s bursting with fresh herbs and authentic Thai-inspired charm. Made with lean ground chicken, vibrant lime juice, aromatic shallots, and a perfectly balanced combination of fish sauce and low-sodium soy sauce, this recipe delivers a protein-packed meal without sacrificing flavor. The addition of fresh mint, cilantro, and green onions creates a refreshing herbaceous twist, while the gentle kick of chili powder and sliced red chili adds just the right amount of heat. Served in crisp romaine lettuce cups and paired with fluffy jasmine rice, this quick 25-minute recipe is perfect for a healthy, low-fat lunch or dinner. Whether you're meal-prepping or entertaining, this dish is a wholesome, gluten-free delight that brings the essence of Thai cuisine to your kitchen table.
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Ingredients
- 500 grams Lean ground chicken
- 2 medium, finely sliced Shallots
- 2 cloves, minced Garlic
- 4 tablespoons Fresh lime juice
- 3 tablespoons Fish sauce
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Chili powder
- 20 grams, chopped Fresh mint leaves
- 20 grams, chopped Fresh cilantro
- 3 sliced Green onions
- 1 finely sliced Red chili
- 8 Romaine lettuce leaves
- 2 cups Cooked jasmine rice
Directions
Step 1
Heat a non-stick skillet over medium heat.
Step 2
Add the ground chicken to the skillet and cook, breaking up with a spoon, until fully cooked and lightly browned, about 5-7 minutes. Drain any excess fat if needed.
Step 3
Add the sliced shallots and minced garlic to the chicken and cook for another 2 minutes until the shallots are soft.
Step 4
In a small bowl, whisk together the lime juice, fish sauce, soy sauce, and chili powder to create the larb dressing.
Step 5
Pour the dressing over the chicken mixture in the skillet. Stir thoroughly to combine, allowing the chicken to absorb the flavors for about 1-2 minutes.
Step 6
Remove the skillet from heat. Stir in the chopped mint, cilantro, green onions, and sliced red chili.
Step 7
To serve, lay romaine lettuce leaves on a plate as cups.
Step 8
Spoon the chicken larb mixture into the lettuce leaves. Serve with cooked jasmine rice on the side.
Nutrition Facts
| Serving size | (1268.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1384.6 |
| Total Fat 40.3g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 430mg | 0% |
| Sodium 4723.0mg | 0% |
| Total Carbohydrate 145.4g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 12.5g | |
| Protein 107.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.8mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 2279.1mg | 0% |
Source of Calories