Curry Chicken Lettuce Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds Chicken Breast, Boneless and Skinless2 teaspoons Extra Virgin Olive OIl3/4 cup Red Bell Pepper, diced1/4 cup Scallions, diced2 tablespoons Fat Free Greek Yogurt1 tablespoon Honey Mustard1 teaspoon Curry Powder2 teaspoons water1/4 teaspoon Kosher Salt, plus dash for seasoning1 dash Black Pepper, for seasoning8 large Bibb Lettuce Leaves
1. Preheat oven to 375℉. Line sheet pan with aluminum foil and spray pan with cooking spray.
2. Place chicken breasts on sheet pan. Drizzle each breast with 1/2 teaspoon of olive oil, and season well with salt and pepper.
3. Bake for 25-35 or until the temperature reads 160℉ on a meat thermometer. Remove from oven and set aside to cool.
4. Once chicken is cool enough to handle, chop or shred into bite-sized pieces. Transfer chicken into a large bowl and add the diced pepper and scallions.
5. In a small bowl, combine the yogurt, honey mustard, curry powder, 1/4 teaspoon kosher salt and 2 teaspoons of water; whisk well. Add dressing to chicken and peppers and mix gently to combine
6. Scoop 1/2 cup portions of chicken mixture into each lettuce cup.
Serving Size: 4 servings (2 lettuce cups + 1 cup salad per svg)
2. Place chicken breasts on sheet pan. Drizzle each breast with 1/2 teaspoon of olive oil, and season well with salt and pepper.
3. Bake for 25-35 or until the temperature reads 160℉ on a meat thermometer. Remove from oven and set aside to cool.
4. Once chicken is cool enough to handle, chop or shred into bite-sized pieces. Transfer chicken into a large bowl and add the diced pepper and scallions.
5. In a small bowl, combine the yogurt, honey mustard, curry powder, 1/4 teaspoon kosher salt and 2 teaspoons of water; whisk well. Add dressing to chicken and peppers and mix gently to combine
6. Scoop 1/2 cup portions of chicken mixture into each lettuce cup.
Serving Size: 4 servings (2 lettuce cups + 1 cup salad per svg)
Nutritional Info Amount Per Serving
- Calories: 242.6
- Total Fat: 3.4 g
- Cholesterol: 110.0 mg
- Sodium: 537.5 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.3 g
- Protein: 47.7 g
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