Lemongrass Chicken

  • Ready in 45m

  • Serves 4

  • 160 calories

  • 7.39g carbs

Lemongrass Chicken is a gluten free, dairy free, and whole 30 main course. This recipe serves 4. One portion of this dish contains roughly 25g of protein, 7g of fat, and a total of 191 calories. For $2.44 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up asian fish sauce, shallots, garlic cloves, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes.

8 ingredients

  1. 1 tbsp asian fish sauce
  2. 4 boneless 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.
Lemongrass Chicken

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