Chicken Lettuce Cups
It’s summer!
Time to enjoy some summer fun, less time in the kitchen and healthier foods!
Prep time: 15 minutes
Cooking time: 8 minutes
2 tsp coconut oil or peanut oil
1/2 cup chopped Vidalia onion
1 1/2 cloves garlic, minced
1 1/2 tsp minced ginger root
1/2 cup water chestnuts, drained &chopped
1 cup diced cooked skinless dark meat chicken
2 Tbsp low sodium chicken broth
1 Tbsp low sodium soy sauce
2 Tbsp rice wine vinegar
1 pinch ground black pepper
2 cups cooked brown rice
2 scallions, thinly sliced
4 Bibb lettuce leaves
1 tsp black sesame seeds
1. Heat oil in a large saute pan over medium-low heat.
Add onion and saute for 3 minutes.
Reduce heat to low.
Add garlic and ginger root and saute for 1 minute.
Add water chestnuts and cook 1 more minute.
2. Add chicken, broth, soy sauce, vinegar, and pepper; stir well.
Add rice and cook for 3 minutes.
Remove from heat and stir in scallions.
3. Divide chicken mixture equally among lettuce leaves.
Sprinkle with sesame seeds and serve.
Per serving: 420 cal, 14 g fat (3 g sat), 48 g carbs, 371 mg sodium, 4 g fiber, 24 g protein
