Name: Grilled Chicken Lettuce Wraps with Kidney Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 ounces Chicken Breast; 0.25 cup Kidney Beans; 4 leaves Butter Lettuce; 1 tablespoon Lime Juice; 1 teaspoon Ground Cumin; 0.5 teaspoon Garlic Powder; 0.25 teaspoon Chili Powder

Grilled Chicken Lettuce Wraps with Kidney Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Lettuce Wraps with Kidney Beans

Sautéed chicken breast and kidney beans seasoned with smoky cumin and lime, tucked into crisp butter lettuce leaves for a refreshing and protein-packed crunch.

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NUTRITION

Protein

47.1g

Fat

3.1g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Chicken Breast

0.25 cup Kidney Beans

4 leaves Butter Lettuce

1 tablespoon Lime Juice

1 teaspoon Ground Cumin

0.5 teaspoon Garlic Powder

0.25 teaspoon Chili Powder

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PREPARATION

1
Cut the chicken breast into small, bite-sized cubes.
2
In a small bowl, mix the ground cumin, garlic powder, and chili powder.
3
Toss the chicken cubes with the spice blend until evenly coated.
4
Heat a non-stick skillet over medium-high heat and add the chicken, cooking until browned and cooked through.
5
Add the rinsed kidney beans to the skillet and stir for 2 minutes until heated through.
6
Squeeze fresh lime juice over the mixture and stir to combine.
7
Wash and dry the butter lettuce leaves carefully to keep them whole for wrapping.
8
Spoon the chicken and bean mixture into the lettuce leaves and serve immediately.