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Week of 6/7/21

Asian Chicken Red Cabbage Cups
with chimichurri aioli / cauliflower rice

Active: 30 Total: 30
Original GF Paleo Vegetarian
Asian Chicken Red Cabbage Cups
These quick and easy red cabbage lettuce cups feature a mashup of flavors, but the creamy sauce made from leftover Asian chimichurri is the real star.
Smarts: If you don't love red cabbage, any other type of lettuce that you like to use in lettuce cups will work great here.
Dependency
Grilled Pork Tenderloin
Tags
Quick and Easy, Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
Asian - Vietnamese
Save recipe
37

Ingredients

Metric
Servings:
4
Asian Chicken Red Cabbage Cups:
  • Cabbage, red - 12 leaves , sub romaine or iceberg lettuce
  • Chicken breast, boneless and skinless - 1 1/2 lbs , sliced into thin strips
  • Coriander, ground - 1 1/2 tsp
  • Chili powder - 1 tsp
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Avocado - 1 , sliced
  • Tomatoes, medium - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Cashews - 1/3 cup
  • Hot sauce (opt) - for serving
Chimichurri Aioli:
  • Asian Chimichurri (leftover from Tuesday) - 1/4 cup
  • Mayonnaise, paleo-friendly - 1/3 cup
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp

Prep

  1. Make chimichurri aioli - Whisk together chimichurri and mayonnaise. (Can be done 5 days ahead)
  2. Cauliflower rice - (Skip if made ahead for Tuesday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  3. Cabbage - Tear off cabbage leaves. (Can be done 1 day ahead)
  4. Season chicken - Slice chicken into thin strips. Toss with ground coriander, chili powder, salt, and black pepper. Tenderize with a fork. (Can be done 1 day ahead)
  5. Avocados / Tomatoes - Prep as directed.

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Make

  1. Heat a large skillet or wok with oil over medium-high heat. Add chicken and let it cook on one side until golden brown. Flip and then saute until chicken is cooked through, 4 to 5 minutes more.
  2. If cauliflower rice was made ahead, reheat in the microwave.
  3. Set out all ingredients for lettuce cups - cabbage leaves, chicken, avocados, tomatoes, cauliflower rice, chimichurri aioli, cashews, and hot sauce.
  4. Assemble lettuce cups at the table. Enjoy!

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