How to Make Chicken and Roasted Pepper Lettuce Cups
From Designed for One!, by Nancy S. Hughes. Available for order here.
10 min prep time
8 min cook time
1serving
2 lettuce cups
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Step-By-Step Instructions:
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Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2–3 minutes, and chop.
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Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.
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To assemble, line each leaf with the chopped chicken and top with the red pepper mixture.
Nutrition facts
1 Serving
-
Serving Size
2 lettuce cups
-
Amount per serving
Calories
390
- % Daily value*
-
Total Fat
16g
21%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
65mg
22% -
Sodium
320mg
14% -
Total Carbohydrate
27g
10%-
Dietary Fiber
9g
32% -
Total Sugars
5g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
37g
-
Potassium
830mg
18%
Ingredients
chicken cutlet
4 oz
nonstick cooking spray
1 whole
roasted red pepper (chopped)
2 oz
no-salt-added garbanzo beans (rinsed and drained)
1/3 cup
red onion (finely chopped)
2 tbsp
pitted kalamata olives (coarsely chopped)
4 whole
fresh basil (chopped)
1 tbsp
Extra Virgin Olive Oil
2 tsp
red wine vinegar
1 tsp
romaine or Boston lettuce leaves
2 leaves