Name: Grilled Chicken Spring Roll in a Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Vietnamese
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 3 tbsp soy sauce; 2 tbsp lime juice; 2 cloves garlic, minced; 1 tbsp sesame oil; 1 tbsp honey or brown sugar; 8 oz rice noodles (or vermicelli noodles); 1 cup shredded carrots; 1 cup cucumber, julienned; 1 red bell pepper, thinly sliced; 2 cups shredded lettuce or cabbage; 1/2 cup fresh herbs (mint, basil, cilantro); 1/4 cup chopped peanuts or cashews; 2 green onions, chopped; 1/3 cup peanut dressing or nuoc cham (Vietnamese dipping sauce)

Description

Grilled Chicken Spring Roll in a Bowl brings all the vibrant, refreshing flavors of Vietnamese spring rolls into an easy, deconstructed meal. With grilled chicken, crisp vegetables, rice noodles, and your choice of peanut or nuoc cham dressing, this dish is light, healthy, and full of flavor—perfect for lunch or dinner.

Ingredients

1 lb boneless, skinless chicken breasts or thighs
3 tbsp soy sauce
2 tbsp lime juice
2 cloves garlic, minced
1 tbsp sesame oil
1 tbsp honey or brown sugar
8 oz rice noodles (or vermicelli noodles)
1 cup shredded carrots
1 cup cucumber, julienned
1 red bell pepper, thinly sliced
2 cups shredded lettuce or cabbage
1/2 cup fresh herbs (mint, basil, cilantro)
1/4 cup chopped peanuts or cashews
2 green onions, chopped
1/3 cup peanut dressing or nuoc cham (Vietnamese dipping sauce)

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Instructions

In a bowl, whisk together soy sauce, lime juice, garlic, sesame oil, and honey. Add chicken and marinate for at least 30 minutes (or overnight for best flavor).
Preheat grill or grill pan to medium-high heat. Grill chicken for 5–6 minutes per side, or until fully cooked. Let rest for a few minutes, then slice thinly.
Cook rice noodles according to package directions. Rinse with cold water and drain well.
Divide noodles among serving bowls and top with lettuce, carrots, cucumber, bell pepper, and fresh herbs.
Arrange sliced grilled chicken over the vegetables.
Garnish with chopped peanuts and green onions. Drizzle with peanut dressing or nuoc cham and serve immediately.

Notes

Keep dressing separate until serving to prevent sogginess.
Can be served warm or cold.
Store leftovers in the refrigerator for up to 3 days.
To make vegan, substitute tofu for chicken and use a vegan dressing.
For added spice, mix sriracha or chili flakes into the dressing.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Vietnamese

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 10g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 35g
Cholesterol: 75mg