Curry Chicken Lettuce Cups
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curry Chicken Lettuce Cups calories by ingredient
Introduction
This recipe is adapted with significant modification from a Food Network recipe called 5 Ingredients: Curry Chicken Lettuce Cups This recipe is adapted with significant modification from a Food Network recipe called 5 Ingredients: Curry Chicken Lettuce CupsNumber of Servings: 4
Ingredients
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2 pounds Chicken Breast, Boneless and Skinless
2 teaspoons Extra Virgin Olive OIl
3/4 cup Red Bell Pepper, diced
1/4 cup Scallions, diced
2 tablespoons Fat Free Greek Yogurt
1 tablespoon Honey Mustard
1 teaspoon Curry Powder
2 teaspoons water
1/4 teaspoon Kosher Salt, plus dash for seasoning
1 dash Black Pepper, for seasoning
8 large Bibb Lettuce Leaves
Tips
* You can substitute mayo for yogurt.
* This is spicy-tasty vs. spicy-hot. If you want it to be hot, increase the amount of curry powder.
* Honey mustard adds a bit of a sweet tang, but you can delete if you prefer a more savory version.
Directions
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)