Grilled Chicken Spring Roll Bowls

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Lemongrass marinated grilled chicken and all the fresh spring roll ingredients collide in these colorful spring roll bowls. Easy to prep ahead for healthy lunches or dinners!

Prep Time 30

Cook Time 10

Marinating Time 2

Total Time 2 40

Servings servings

Calories 676kcal

Ingredients

Lemongrass Grilled Chicken

3 tablespoons lemongrass paste (or the white part of one 4-inch stalk)
3 medium cloves garlic, peeled
2 tablespoons low-sodium soy sauce
2 tablespoons freshly-squeezed lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon granulated sugar
Salt and pepper to taste
1-1/2 lbs boneless skinless chicken thighs

Chili Garlic Sauce

1/4 cup sweet chili sauce
2 tablespoons freshly-squeezed lime juice
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 tablespoon granulated sugar
2 medium cloves garlic, minced
1/2 teaspoon dried red chili flakes (optional)
Salt and pepper to taste

Spring Roll Bowls

8 oz vermicelli rice noodles cooked according to package instructions
1 medium carrot, julienned
1 medium cucumber, julienned
1-1/2 cups shredded purple or green cabbage
1 medium avocado, pitted and thinly sliced
1 medium mango, peeled and julienned
Minced roasted peanuts for topping
Fresh minced cilantro and mint for topping

Instructions

Lemongrass Grilled Chicken

Combine lemongrass, garlic, soy sauce, lime juice, oil, fish sauce, and sugar in a blender or food processor and blend until smooth. Season sauce with salt and pepper to taste.
Place chicken thighs in a sealable bag or large bowl and pour marinade over top. Seal bag or cover bowl and allow chicken to marinate in refrigerator 2 hours or up to 12.

Chili Garlic Sauce

Combine all sauce ingredients in a small bowl and season with salt and pepper to taste. Store sauce in refrigerator until ready to use.

Spring Roll Bowls

Preheat an outdoor grill to 400F or lightly grease a cast iron grill pan to use indoors on stovetop and heat over medium-high heat. Remove chicken from marinade and pat dry with paper towels.
Grill chicken at 400F, turning occasionally until chicken registers 165F, about 8-10 minutes of cooking. Transfer chicken to a cutting board, allow to cool slightly, then thinly slice.
When ready to assemble bowls, cook noodles according to package instructions and divide warm noodles between 4 serving bowls.
Divide grilled chicken, carrot, cucumber, cabbage, avocado, and mango between noodle bowls. Top bowls with peanuts, fresh herbs, and a drizzle of chili garlic sauce. Serve bowls immediately and enjoy!

Notes

Storing Instructions

See meal prep instructions in blog post.

Nutrition