Banh Mi Sheet Pan Chicken

Yield: 4 servings

Chicken:

1/4 cup fish sauce

juice of 1 lime

2 tbsp maple syrup

1 tsp dried basil

3 cloves garlic, minced

1 lb chicken breast, cut into 1-inch pieces

Veggies:

4 cups green cabbage, thinly sliced

4 cups daikon radish, chopped

2 cups julienned carrots

zest of 1 lime

1 tsp salt

2 tbsp cilantro, chopped

2 tbsp olive oil

Garnish:

5 green onions, sliced on the bias

fresh cilantro sprigs

1. In a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.

2. Preheat oven to 400F. Line a large baking sheet with parchment paper.

3. In a large bowl, mix all the veggie ingredients together until well coated with oil and seasonings. Spread mixture out evenly over the prepared baking sheet.

4. Drain marinade from chicken and then place pieces evenly spaced among the veggies.

5. Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.

https://autoimmunewellness.com/banh-mi-style-sheet-pan-chicken-dinner/

Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 

3. Cut the portobello mushroom into quarters and set aside.

4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.

5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.

7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/