Lemon Pepper Vermicelli

Heads up on this one. You will need to marinated at least one hour. It helps to read new recipes first before you decide you are cooking it. First I forgot the lemon grass. That’s what the original recipe called for. This one originated from the FASTer Way menu plan I follow.

Here is my version of it. I could have used less lime next time, but it was ok. I’m not going to say delicious. I was thinking or looking for more of a chicken broth flavor in my head.

Ingredients:

• Chicken thighs 16 ounces

• Lemon pepper 1 Tbsp

• Fish Sauce 3 tsp divided

• Lime juice 3 Tbsp divided

• Sugar 1 Tbsp

• Avocado Oil 2 tsp

• Soy Sauce 3 tsp divided

• Rice vermicelli noodles

• Rice vinegar 3 Tbsp

• Water 4 Tbsp

• Carrots shredded 1 cup

• Green cabbage sliced thin 2 cups

• Cilantro torn for topping

Directions:

• Place chicken in bag with the divided sauces (soy, fish, lime) and lemon pepper. Marinate for an hour

• Cook vermicelli per box instructions

• With the other divided sauce add in sugar, avocado oil and water - whisk.

• After marinated, place chicken in a medium to hot pan and cook for 10 minutes each side until internal temperature reaches 165 degrees F.

• In a large mixing bowl add in the cooked vermicelli, the whisked sauces, cabbage, and carrots. Mix well.

• Slice the chicken and top it on the mixed vermicelli.

• Add cilantro.

Follow me on Instagram for the reel to see the steps.

FASTer Way Nutrition: Carbs 61g, Fiber 4g, Fat 9g, Protein 25g per serving

This made approximately 3-4 servings