Vietnamese Chicken Breast Plate

One plate is the amount the calories and protein above are for.

• 6 oz chicken breast, cut into 1-inch pieces
• 2 oz rice vermicelli
• 1.5 cups cooked cabbage (from about 3 cups raw, shredded)
• 1 cup cooked zucchini (from about 1.5 cups raw, diced)
• 1 cup shredded carrot and cucumber, fresh
• 1 tbsp lemongrass, minced
• 2 cloves garlic, minced
• 1/2 lime, sliced
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped

• 12 oz chicken breast, cut into 1-inch pieces
• 4 oz rice vermicelli
• 3 cups cooked cabbage (from about 3 cups raw, shredded)
• 2 cups cooked zucchini (from about 1.5 cups raw, diced)
• 2 cups shredded carrot and cucumber, fresh
• 2 tbsp lemongrass, minced
• 4 cloves garlic, minced
• 1 lime, sliced
• 1/2 cup cilantro, chopped
• 1/2 cup mint, chopped

• 24 oz chicken breast, cut into 1-inch pieces
• 8 oz rice vermicelli
• 6 cups cooked cabbage (from about 3 cups raw, shredded)
• 4 cups cooked zucchini (from about 1.5 cups raw, diced)
• 4 cups shredded carrot and cucumber, fresh
• 4 tbsp lemongrass, minced
• 8 cloves garlic, minced
• 2 lime, sliced
• 1 cup cilantro, chopped
• 1 cup mint, chopped

• 36 oz chicken breast, cut into 1-inch pieces
• 12 oz rice vermicelli
• 9 cups cooked cabbage (from about 3 cups raw, shredded)
• 6 cups cooked zucchini (from about 1.5 cups raw, diced)
• 6 cups shredded carrot and cucumber, fresh
• 6 tbsp lemongrass, minced
• 12 cloves garlic, minced
• 3 lime, sliced
• 1 1/2 cups cilantro, chopped
• 1 1/2 cups mint, chopped

• 48 oz chicken breast, cut into 1-inch pieces
• 16 oz rice vermicelli
• 12 cups cooked cabbage (from about 3 cups raw, shredded)
• 8 cups cooked zucchini (from about 1.5 cups raw, diced)
• 8 cups shredded carrot and cucumber, fresh
• 8 tbsp lemongrass, minced
• 16 cloves garlic, minced
• 4 lime, sliced
• 2 cups cilantro, chopped
• 2 cups mint, chopped

1. Sear the chicken breast in a hot pan, 6 to 7 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside.

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2. Add the lemongrass and garlic to the pan and cook, about 1 minute, until fragrant.

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3. Add the cabbage and zucchini and cook, stirring, 6 to 7 minutes, until the cabbage wilts and the zucchini is tender.

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4. Soak or boil the rice vermicelli, 3 to 4 minutes, until soft and tender, then drain it well.

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5. Toss the fresh carrot and cucumber with a squeeze of lime, the cilantro, and the mint.
6. Slice the chicken, pile it, the cooked cabbage and zucchini, and the fresh vegetables over the vermicelli, and serve.

• Calories586
• Protein62g
• Carbs71g
• Fat6g
• Fiber9g
• Sodium190mg

• A Healthy Weight
• Eating Well
• Steady Energy

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