Spiced Chicken Lettuce Cups with Avocado
with squash and cauliflower soup
Unique spices season the filling in these chicken and avocado lettuce cups. Thanks to leftover roasted squash and cauliflower from earlier in the week, the soup served on the side will come together super fast.
- 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)
- Squash / Cauliflower / Garlic - Prep as directed. Combine squash and cauliflower. Store garlic separately. (Can be done up to 5 days ahead)
- 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.
- Blend soup until smooth in a blender or using an immersion blender. Add some additional stock or water if soup is too thick. Taste and season with some salt and pepper.
- 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!
Yummy. Loved the zucchini. Added a drizzle of balsamic on the pizzas, very good. Will make again.0 Helpful
Didn't make the zucchini because of the mixed reviews. Used olive hummus and garlic naan, caramelized the shallots. This was DELICIOUS! And so easy if you've already got the roasted squash.0 Helpful
Announced these as "flatbreads" so as to set expectations appropriately (vs. calling them pizzas). Roasted the squash with some rosemary salt, which added to the flavor profile really nicely! And added a little chicken sausage to my husband's. He was pleasantly surprised. I think white bean hummus would be really good on this, too. Leftover squash, zucchini, and cheese are going in a frittata tomorrow. :)0 Helpful
I really liked this! I used garlic naan, which I think makes pretty much everything better. :) I'd cook the shallots in advance next time, but everything else was good as written. I liked the zucchini as well - not as exciting as the pizzas, but just fine for a simple side dish.0 Helpful
Loved this and how it came together so quickly.0 Helpful
This was surprisingly amazing. Made the pizzas with the butternut squash, caramelized garlic / shallots, goat cheese, green olives. Some with shredded mozzarella on top, some without. Was good either way. Didn't make the zucchini based on comments. Would do roasted brussels sprouts on the side next time. Since the squash was roasted ahead of time, this was easy and delicious!0 Helpful