These were delicious. I will definitely be making these again! These are low carb, and family friendly! I was a little skeptical about eating just a lettuce cup but they were actually filling. Plus my meat loving marine husband even approved. So this is now a go to quick healthy dinner in under 30 minutes. Plus if you have a rice maker like muah this is going to be a breeze.
Ingredients:
1 lb lean ground chicken
1 small red onion (diced)
3 tsp chopped garlic (about 4-5 cloves)
1 med red bell pepper (thinly sliced)
2 thai chili peppers (or 1 large Jalapeño)
1 Tb fish sauce
2 tsp low sodium soy sauce
2 tsp brown sugar
pepper to taste
1 cup torn basil
1 Tb lime juice
2 tsp oil (I used Grapeseed oil)
Bib boston lettuce for cups
Add 1 tsp grapeseed oil to a skillet and saute the onion for 2 minutes. Add in sliced red pepper and cook for another minute. Add chopped garlic and cook for 30 sec. Remove pepper mixture from the pan and set a side. Add remaining 1 tsp oil to the same pan followed by the ground chicken. Cook chicken 5 minuted stirring to crumble. Chop the chili peppers (or jalapeño) and add to the chicken mixture and cook 1 min. Add the onion and pepper mixture back into the skillet and stir to combine. Add 1 Tb fish sauce and followed by brown sugar, soy sauce, and pepper. Stir and heat throughly. Remove skillet from heat and stir in torn basil and lime juice. Serve mixture on boston lettuce.
To make a meal serve with garlic brown rice and steamed broccoli.
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