Spiced Chicken Lettuce Cups with Avocado
with squash and cauliflower soup
- Garlic - 2 cloves , chopped
- Chicken thighs, boneless and skinless - 1 lb , chopped
- Paprika - 1 tsp
- Oregano - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Lettuce, romaine - 12 leaves (sub green leaf or iceberg)
- Avocados - 1 , sliced
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
- Butternut squash - 1 1/2 lbs , cubed
- Cauliflower - 12 oz , florets
- Vinegar, balsamic - 1 tsp + 2 tsp
- Oil, olive - 1 Tbsp
- Stock, any type - 2 1/2 cups (sub water)
Roast squash and cauliflower - (Skip if vegetables were roasted ahead on Tuesday.) Heat oven to 425F / 218C degrees. Toss butternut squash and cauliflower with first part of balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)
Season chicken - Chop chicken and season with paprika, oregano, salt, and pepper. Tenderize with a fork. (Can be done 1 day ahead)
Lettuce / Avocados - Prep as directed.
Combine cauliflower and squash with stock in a saucepan over medium heat. Bring to a simmer. Simmer until vegetables are heated through, ~5 minutes.
While soup is simmering, heat a wok or skillet with cooking oil over medium-high heat. Add chicken and saute until chicken is cooked through, 4 to 6 minutes. Add garlic and saute for 1 minute more. Set aside.
Divide soup between serving bowls and drizzle second part of balsamic vinegar over top. Assemble lettuce cups by filling each lettuce leaf with chicken, avocado, and some hot sauce. Enjoy!