Whole30 Chicken Banh Mi

Savor the bold and refreshing flavors of this Whole30 Chicken Banh Mi, a healthy twist on the beloved Vietnamese classic. Juicy, marinated chicken thighs, infused with a savory blend of coconut aminos, fish sauce, fresh ginger, and garlic, are grilled to perfection and served atop crisp green leaf lettuce wraps. This version features tangy quick-pickled vegetables—carrots, cucumber, and daikon radish—adding a delightful crunch and zing, while fresh cilantro and mint provide an herby finish. Perfect for a low-carb, gluten-free meal or anyone following a Whole30 plan, this vibrant dish is as satisfying as it is nutritious. Serve with lime wedges for a burst of citrusy brightness that ties all the bold flavors together. With just 30 minutes of prep and 15 minutes of cooking, this light yet flavorful recipe is your go-to for clean eating with a gourmet twist.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless skinless chicken thighs
• 0.25 cup coconut aminos
• 1 tablespoon fish sauce
• 1 tablespoon fresh ginger
• 2 minced garlic cloves
• 0.5 teaspoon red pepper flakes
• 1 large, julienned carrot
• 1 large, julienned cucumber
• 0.5 cup, julienned daikon radish
• 0.25 cup rice vinegar
• 0.25 cup water
• 8 large leaves green leaf lettuce
• 0.5 cup, chopped fresh cilantro
• 0.25 cup, chopped fresh mint
• 1 cut into wedges lime
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

In a bowl, whisk together coconut aminos, fish sauce, grated ginger, minced garlic, and red pepper flakes. Add the chicken thighs and toss to coat. Marinate for at least 20 minutes in the fridge or up to 4 hours for more flavor.

Step 2

While the chicken is marinating, prepare the quick pickles. In a small saucepan, combine rice vinegar, water, and sea salt. Heat until just simmering, then remove from heat.

Step 3

Place the julienned carrot, cucumber, and daikon radish in a heatproof bowl. Pour the vinegar mixture over the vegetables and let it sit at room temperature for at least 15 minutes.

Step 4

Heat a grill or grill pan over medium-high heat. Remove the chicken thighs from the marinade, letting excess marinade drip off.

Step 5

Grill chicken thighs for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let them rest for a few minutes before slicing thinly.

Step 6

To assemble the Banh Mi, lay out the lettuce leaves and fill each with slices of grilled chicken, pickled vegetables, a sprinkle of fresh cilantro, and mint.

Step 7

Serve with lime wedges on the side for a fresh squeeze of juice before eating. Enjoy your Whole30 Chicken Banh Mi wrapped in a crisp lettuce leaf.

Nutrition Facts

Serving size	(1034.1g)

Amount per serving	% Daily Value*
Calories	453.4

Total Fat 16.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.8g
Cholesterol 178.0mg	0%
Sodium 3852.0mg	0%
Total Carbohydrate 42.7g	0%
Dietary Fiber 7.6g	0%
Total Sugars 23.7g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 188.4mg	0%
Iron 4.7mg	0%
Potassium 1603.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 32.4%

Carbs: 36.6%