NUTRITION

SERVINGS

INGREDIENTS

8.25 oz ground chicken breast

4 large leaves leaves butter lettuce

0.25 cup water chestnuts

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp arrowroot powder

2 stalks green onions

1 clove garlic

1 tsp fresh ginger

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Finely mince the garlic, grate the ginger, and thinly slice the green onions.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and arrowroot powder until the powder is fully dissolved.

• 3

  Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of the chicken broth to prevent sticking.

• 4

  Add the ground chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until browned and crumbled.

• 5

  Stir in the garlic, ginger, and the white parts of the green onions, sautéing for 1 minute until fragrant.

• 6

  Add the diced water chestnuts, cooked brown rice, and the remaining chicken broth to the skillet, stirring to combine.

• 7

  Pour the coconut aminos mixture over the chicken and rice, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

  Remove from heat and stir in the remaining green onion tops.

• 9

  Gently separate the butter lettuce leaves and wash them in cold water, patting them dry with a paper towel.

• 10

  Spoon the savory chicken and rice mixture into the center of each lettuce leaf and serve immediately.