NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken breast

1 cup cremini mushrooms

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp rice vinegar

1 clove garlic

1 tsp fresh ginger

0.25 cup water chestnuts

0.25 cup carrots

2 whole green onions

6 leaves butter lettuce

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Add the ground chicken, sea salt, and black pepper to the skillet, breaking the meat into small crumbles with a spatula until browned and cooked through.

• 3

  Stir in the finely chopped mushrooms, minced garlic, and grated ginger, sautéing for 3 to 4 minutes until the mushrooms are tender and fragrant.

• 4

  Add the diced water chestnuts, shredded carrots, coconut aminos, rice vinegar, and toasted sesame oil to the pan.

• 5

  Toss the mixture continuously for 2 minutes until the sauce has thickened slightly and evenly coats the chicken and vegetables.

• 6

  Remove the skillet from the heat and stir in the thinly sliced green onions for a pop of color and bite.

• 7

  Carefully spoon the warm chicken and mushroom mixture into the individual butter lettuce leaves and serve immediately.