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Week of 5/31/21

Chicken Lettuce Cups
with pineapple banana smoothie

Active: 25 Total: 25
Original GF Paleo Vegetarian
Chicken Lettuce Cups
These fresh lettuce cups will be very fast to put together, especially if you use chicken that you cooked ahead earlier in the week.
Smarts: If you didn't cook the chicken ahead, this recipe includes instructions for using the stovetop or grill. Select your preferred method.
Tags
Grill Friendly, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
Asian - Vietnamese
Save recipe
23

Ingredients

Metric
Servings:
4
Nuoc Nam:
  • Garlic - 2 cloves , chopped
  • Water - 1/2 cup
  • Honey - 2 Tbsp
  • Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
  • Lime juice - 2 Tbsp
  • Hot sauce (opt) - to taste
Grilled Chicken:
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Vinegar, balsamic - 1 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Oil, cooking - 1 Tbsp
Chicken Lettuce Cups:
  • Cucumbers - 8 oz , diced
  • Carrots - 8 oz , diced
  • Lettuce, romaine - 12 leaves (sub iceberg or Boston leaf)
  • Grilled chicken (ingredients listed separately) - 1 lb , thinly sliced
Pineapple Banana Smoothie:
  • Pineapple cubes, fresh, frozen, or canned - 8 oz
  • Bananas - 2
  • Strawberries, fresh or frozen - 2 cups
  • Coconut milk - 1 cup

Choose Cooking Method

Prep

  1. Chicken - (Skip if chicken was made ahead for Monday.) Slice chicken in half to thin. Combine with vinegar, aminos, and cooking oil. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  3. Make nuoc nam - Combine water and honey and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remaining dressing ingredients and season to taste with hot sauce. Adjust taste as needed - use additional fish sauce for more savory, lime juice for tartness, or honey for sweetness. (Can be done up to 5 days ahead)
  4. Cucumbers / Carrots / Lettuce - Prep as directed.
  5. Make smoothie - Combine pineapple, bananas, strawberries, and coconut milk in a blender. Blend until smooth. Taste and, if you’d like it a bit sweeter, add some honey.

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Make

  1. If chicken wasn’t cooked ahead for Monday, heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Brush grates with some oil and place chicken over direct heat (discard marinade). Sear chicken on both sides until lightly charred, seasoning with some salt and pepper as it cooks. Move chicken to indirect heat and continue cooking until chicken is cooked through, 2 to 3 minutes more (165F / 74C degrees).
  2. Chop chicken.
  3. Set out all ingredients for the lettuce cups - chicken, cucumbers, carrots, and lettuce leaves.
  4. Fill lettuce cups at the table and serve with nuoc nam for dipping or drizzling over the top. Enjoy smoothie on the side.

Prep

  1. Chicken - (Skip if chicken was made ahead for Monday.) Slice chicken in half to thin. Combine with vinegar, aminos, and cooking oil. Tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  2. Garlic - Chop garlic. (Can be done up to 5 days ahead)
  3. Make nuoc nam - Combine water and honey and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remaining dressing ingredients and season to taste with hot sauce. Adjust taste as needed - use additional fish sauce for more savory, lime juice for tartness, or honey for sweetness. (Can be done up to 5 days ahead)
  4. Cucumbers / Carrots / Lettuce - Prep as directed.
  5. Make smoothie - Combine pineapple, bananas, strawberries, and coconut milk in a blender. Blend until smooth. Taste and, if you’d like it a bit sweeter, add some honey.

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Learn More

Make

  1. If chicken wasn’t cooked ahead for Monday, heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken (discard marinade). Sear until both sides are deep golden brown, ~3 minutes per side, seasoning with some salt and pepper as it cooks. Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through (165F / 74C degrees).
  2. Chop chicken.
  3. Set out all ingredients for the lettuce cups - chicken, cucumbers, carrots, and lettuce leaves.
  4. Fill lettuce cups at the table and serve with nuoc nam for dipping or drizzling over the top. Enjoy smoothie on the side.

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