NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

4 cups shredded Iceberg Lettuce

1/4 cup diced Red Bell Pepper

1/4 cup shredded Carrot

2 tbsp chopped Scallions

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 tbsp Crushed Peanuts

PREPARATION

• 1

  Season the chicken breast lightly with salt and pepper. In a non-stick pan, cook the chicken over medium-high heat until it is golden brown and cooked through, about 5-7 minutes per side.

• 2

  Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.

• 3

  While the chicken is resting, prepare your lettuce by washing and drying the leaves, then arrange them on a serving plate to form cups.

• 4

  In a bowl, combine the diced red bell pepper, shredded carrot, and chopped scallions.

• 5

  Add the low sodium soy sauce and sesame oil into the bowl, tossing gently to coat the vegetables.

• 6

  Place a portion of the sliced chicken into each lettuce cup, then top with the mixed veggies.

• 7

  Sprinkle with crushed peanuts for added crunch and serve immediately.