NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp avocado oil

2 tbsp sweet chili sauce

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 cup red bell pepper

0.25 cup carrots

4 large butter lettuce leaves

0.5 oz cashews

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season diced chicken with sea salt and black pepper, then add to the skillet.

• 3

  Cook chicken for 5-6 minutes until golden brown and cooked through.

• 4

  Stir in the diced red bell peppers and shredded carrots, sautéing for 2 minutes until slightly softened.

• 5

  In a small bowl, whisk together sweet chili sauce, tamari, honey, grated ginger, and minced garlic.

• 6

  Pour the sauce over the chicken and vegetables, tossing to coat until the glaze is thick and bubbly.

• 7

  Remove from heat and let the mixture rest for a minute.

• 8

  Spoon the chicken mixture into the center of each butter lettuce leaf.

• 9

  Garnish with chopped cashews and sliced green onions before serving.