NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tbsp avocado oil

0.5 cup red bell pepper

0.25 cup carrots

0.25 cup water chestnuts

2 cloves garlic

1 tsp fresh ginger

3 tbsp sweet chili sauce

1 tbsp coconut aminos

1 tsp rice vinegar

6 large butter lettuce leaves butter lettuce leaves

2 tbsp green onions

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the avocado oil in a large skillet over medium-high heat.

• 2

  Add the ground chicken, sea salt, and black pepper, breaking it up with a spatula until browned and cooked through.

• 3

  Stir in the diced red bell pepper, shredded carrots, and water chestnuts, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 4

  Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 5

  Whisk together the sweet chili sauce, coconut aminos, and rice vinegar in a small bowl, then pour over the chicken mixture.

• 6

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken beautifully.

• 7

  Wash and pat dry the butter lettuce leaves, then spoon the chicken mixture evenly into each cup.

• 8

  Garnish with sliced green onions and sesame seeds before serving.