Pan method — keeps the lemongrass aroma alive and gives the chicken that fresh-grilled flavor.
Lemongrass Chicken w/ Beets Salad and Bok Choy
Meal credits 1
Keto Option Available
Fragrant lemongrass-marinated chicken grilled to perfection, served with lightly sautéed bok choy and a refreshing roasted beets salad for a bright, balanced island-style meal.
Ingredients
Farm raised chicken, seasoning, lemon grass, lemon juice, coconut aminos, garlic, beet, sweet potatoes, paleo avocado mayo, bok choy & non fat greek yogurt.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 482 | 419 |
| Fat | Grams | 23 | 23 |
| Carb | Grams | 33 | 22 |
| Protein | Grams | 44 | 42 |
Heating Instructions
Add the beets salad after heating for contrast. Top with a drizzle of sesame oil or squeeze of lime for a refreshing finish.
Remove beets salad first. Heat chicken and bok choy 2–3 minutes on medium-high, covered or vented. Let rest 30 seconds before serving. Add beets salad chilled or room temp.
Remove beets salad. Preheat to 370°F. Heat chicken and bok choy 5–6 minutes until hot and lightly caramelized. Serve with cold beets salad.
Remove beets salad. Preheat to 375°F. Place chicken and bok choy in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a light char.
Remove beets salad. Heat 1 tsp oil in a pan on medium. Add chicken and bok choy, sauté 3–4 minutes until hot and fragrant. Serve with chilled beets salad.