This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach." -Marcus Samuelsson
This is a really fun recipe to make especially for serving with kids. The stuffed lettuce cups with the veggies and chicken are full of great flavor and this is a great snack but can be a great meal also.
Use your favorite veggies and it works great with seafood like salmon or shrimp.
The important technique tip for this recipe is to cut all of the vegetables into thin strips that are about 1 1/2 to 2 inches long. If the vegetables are too big, they will not fit in the lettuce cups.
Servings: 8 | Serving size: 2 filled lettuce cups (this is a kid-sized serving; serve 4 lettuce cups for adults)
Cooking Time: 30 Minutes
This recipe can be multiplied and keeps well. Leftover filling will keep in the refrigerator for 2-3 days. Reheat gently or serve cold. Top with your favorite sauce.
1/2 tsp. salt
1/2 Tbsp. dried oregano
1/2 tsp. ground turmeric
1/2 Tbsp. paprika
1 tsp. ground cumin
1 tsp. garlic powder
16 ounces boneless, skinless chicken thighs (cut into 1 inch strips)
2 Tbsp. olive oil
1 lemon (cut into wedges)
1 bunch broccoli (cut into small florets)
1 small red onion (sliced)
1 medium carrot (cut into 2" long thin strips)
1 medium red bell pepper (cut into 2" long thin strips)
1 small zucchini (cut into 2" long thin strips)
8 leaves Romaine lettuce (cut in half horizontally to make 2 'cups' from each leaf)
Preheat oven to 375°F (190°C).
In a small bowl, mix together the salt, oregano, tumeric, paprika, cumin and garlic powder.
On one baking sheet, lay out the chicken thigh strips.
Add 1 tablespoon of the oil and toss the chicken strips until well coated.
Add half of the seasoning mixture to the pan and toss the chicken strips until well coated.
Squeeze the lemon over the chicken, leaving the wedges on the tray to bake with the chicken.
Place the chicken in the oven and bake until an internal temperature of 165°F is reached, about 10 minutes.
Squeeze any remaining lemon juice over the chicken after baking.
On another baking sheet, arrange the vegetables in an even layer.
Add 1 tablespoon of the oil and toss the vegetables until well coated.
Add the other half of the seasoning mixture to the pan and toss the chicken strips until well coated.
Place the vegetables in the oven and bake until fork tender, about 10 to 15 minutes.
Once the vegetables and chicken have cooled, combine the two in a bowl.
Cut the romaine lettuce in half to create lettuce cups that are about 5 inches long.
To assemble the lettuce cups, place 1/3 cup of the chicken and vegetable mixture into each lettuce cup.
Optional: top with Avocado Lime Dressing or Avocado Crema (see separate recipes).
Serving size: 2 filled lettuce cups (this is a kid-sized serving; serve 4 lettuce cups for adults)
|Calories 150||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||7%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 4g||14%|
|Vitamin K 114mcg|