Five Spice Chicken with Vietnamese Noodle Salad

May 17, 2020 Comments Off on Five Spice Chicken with Vietnamese Noodle Salad
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5 from 1 vote
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Five Spice Chicken

This chicken is savory, a bit sweet, full of umami and a bit of spice. You roast the thighs until crispy for a delicious Asian-influence meal. This dish is inspired by a recipe by Chef John.
Prep Time15 minutes
Cook Time40 minutes
Total Time1 day 1 hour
Course: Main Course
Cuisine: Asian
Keyword: asian, dairy-free, egg-free, main, nightshade-free, nut-free
Servings: 6
Calories: 441kcal
Author: Jenny Ross

Ingredients

Instructions

  • Combine everything but the chicken in a bowl and stir to combine. Add the mixture to the chicken in a ziplock bag and marinate overnight.
  • Preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil. Place chicken pieces on the oiled tray, skin side up.
  • Bake at 425ºF for 40-50 minutes, or until the chicken is brown and crisp and little liquid remains. You can add 1/4 cup chicken broth toward the end of cooking if it looks like there is no liquid in the pan.

Notes

You can also grill these for another variation.
Nutrition Facts
Five Spice Chicken
Amount per Serving
Calories
441
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
189
mg
63
%
Sodium
 
817
mg
36
%
Potassium
 
464
mg
13
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
33
g
66
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
39
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
Print Recipe
5 from 1 vote
Pin Recipe

Vietnamese Salad

This refreshing salad comes together quickly. Use whatever fresh veggies and herbs you like. A small handful of chopped nuts adds a nice textural contrast but is optional.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Asian, Vietnamese
Keyword: asian, dairy-free, egg-free, nightshade-free, salad, side, vietnamese
Servings: 4
Calories: 62kcal
Author: Jenny Ross

Ingredients

For the dressing

  • 4 tablespoons fish sauce
  • 2 tablespoons freshly squeezed lime juice 1 lime
  • 4 tablespoons coconut aminos
  • 1 tablespoon peanut butter or almond butter, optional
  • 1 medium clove garlic minced
  • 1 teaspoon sriracha optional

For the salad

  • 7 ounces kelp noodles such as miracle noodle, or substitute 2 cups thinly sliced cabbage
  • 1 medium carrot shredded
  • 1/2 cucumber halved, seeded, and thinly sliced
  • 1 handful chopped fresh herbs preferably a combination of basil, cilantro, and mint
  • 1/2 cup salted peanuts coarsely chopped or almonds, optional

Instructions

  • Rinse the kelp noodles under boiling water (helps to remove any residual smell of the packaging). I like to place them in a fine mesh strainer and pour boiling water over them, leaving them to drip dry.
  • Combine all dressing ingredients and stir until smooth. Toss with the noodles. Add fresh vegetables and herbs. Garnish with nuts, if using.
Nutrition Facts
Vietnamese Salad
Amount per Serving
Calories
62
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Sodium
 
1806
mg
79
%
Potassium
 
182
mg
5
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
2575
IU
52
%
Vitamin C
 
5
mg
6
%
Calcium
 
98
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

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