Lemongrass Chicken

• Ready in 45m

• Serves 4

• 190 calories

• 7.39g carbs

Lemongrass Chicken is a gluten free, dairy free, and whole 30 recipe with 4 servings. For $2.44 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This main course has 191 calories, 25g of protein, and 6g of fat per serving. It is brought to you by Food and Wine. If you have asian fish sauce, chicken breast halves, thai chile, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes.

8 ingredients

1. 1 tbsp asian fish sauce
2. 4 chicken breast halves
3. 2 garlic cloves
4. 2 stalks lemongrass
5. 4 servings salt and pepper
6. 1/4 lb shallots
7. 1 thai chile
8. 1 tbsp vegetable oil

Instructions

1. In a food processor, combine the lemongrass with the shallots, garlic, chile and fish sauce and pulse to a coarse paste. Set the chicken breasts on a plate, skin side down.
2. Spread the paste on the fleshy side of the chicken, cover and refrigerate for at least 2 hours. Bring the chicken to room temperature before cooking.
3. Preheat the oven to 45
4. Transfer the chicken, skin side down, to paper towels.
5. Heat the oil in a large nonstick ovenproof skillet.
6. Add the chicken, skin side down, season with salt and pepper and cook over moderately high heat until lightly browned on the bottom, about 5 minutes.
7. Transfer the skillet to the oven and roast the chicken for 7 minutes, or until it is deep golden on the bottom. Carefully turn the chicken, season with salt and pepper and roast for 5 minutes longer, or until cooked through. Set the chicken breasts on a platter or plates and serve.