I hope everyone is having a great week. I’m back with another Paleo recipe that is a great lunch or dinner option. The best part of this recipe is you can change it up any way you like. Especially depending on what type of meat you prefer. Here I used ground chicken, but you could easily swap out the chicken for turkey or beef (of course grass-fed being the preferred meat). As far as vegetables you can get creative here too if you want. I stuck with the Mexican theme here and went with onions and bell peppers but tossed in carrots since I had a lot on hand and it never hurts to have a little more vegetables in the mix. You could even go Italian with this recipe and use tomatoes, onions, spinach, and basil and skip the peppers, chili powder and parsley/cilantro. Have fun and get creative. That’s what I love about being in the kitchen….you get to fun and get creative with your meals using ingredients you love the most. After the chicken veggie mix was done I put them in lettuce cups and topped them with guacamole. It was a great lunch time meal. But it even works for dinner because the following night I reheated in the skillet and had it for my dinner. It was just as delicious then as it was the day before for my lunch. Enjoy!
I hope everyone has a fabulous Labor Day weekend! Enjoy those last days of summer and those cookouts. Here in South Florida I have a feeling the summer temperatures will be around a lot longer so this weekend won’t be the last of our cookouts. Anything you have planned for your grill this weekend? Our grill plans are still up in the air, but I think ribs may be something my husband would opt for if asked.
Enjoy everyone and have a safe and Happy Labor Day!
Chicken Vegetable Lettuce Cups
4 tablespoons extra-virgin olive oil (or coconut oil)
½ cup yellow onions, diced
½ cup green onions, chopped
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
½ cup carrots, shredded
2 cloves garlic, minced
1 pound ground chicken (or turkey or beef)
2 teaspoons chili powder
2 to 3 tablespoons fresh parsley or cilantro
Salt and Pepper to taste
Lettuce leaves (such as Bibb), washed and dried
Additional toppings of choice: Avocado, Guacamole, Salsa, etc.
Heat 2 tablespoon oil of choice in a large skillet on medium heat. Add the onions, green onions, bell pepper, and carrots and cook until all are softened, about 2-4 minutes. Add the garlic and cook for an additional minute.
While the vegetables are cooking heat another large skillet on medium heat and add one to two tablespoons of oil to coat the bottom of the pan. Crumble chicken into the pan and sprinkle with salt and chili powder. Cook the chicken without stirring until it is browned on one side, then turn the pieces over to brown the other side. At this point you can also make sure the chicken is broken into small pieces or crumbled. Once the chicken is just cooked through, stir in vegetables and sprinkle with more salt and chili powder to taste. You can also add a little ground black pepper too. Remove from heat. Stir in fresh parsley or cilantro.
To serve place the chicken vegetable mixture into lettuce cups and serve with toppings of choice. I used avocado or guacamole and salsa. Yum!