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Chicken and Roasted Pepper Lettuce Cups
10 min prep time
8 min cook time
1serving
Recipe by
Nancy S. Hughes
Source
Designed for One!
Photo by
Mittera
How to Make Chicken and Roasted Pepper Lettuce Cups
From Designed for One!, by Nancy S. Hughes. Available for order here.
This recipe featured in:
10 min prep time
8 min cook time
1serving
2 lettuce cups
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Step-By-Step Instructions:
- 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.
- Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.
- 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
-
Total Fat
17g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 85mg
- Sodium 440mg
-
Total Carbohydrate
25g
- Dietary Fiber 5g
- Total Sugars 4g
- Added Sugars 0g
- Protein 31g
- Potassium 580mg
- Phosphorous 327mg
Ingredients
chicken cutlet
4 oz
nonstick cooking spray
1
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
fresh basil (chopped)
1 tbsp
Extra Virgin Olive Oil
2 tsp
red wine vinegar
1 tsp
romaine or Boston lettuce leaves
2
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