Chicken and chia lettuce cups

Author: Jess Moulds - BSc Human Nutrition, Master of Dietetics, NZ Registered Dietitian, Sports Nutritionist

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 onion, finely diced
2 teaspoons crushed garlic
2 teaspoons crushed ginger
500g chicken breast, chopped in 2cm pieces
400g can chickpeagarbanzoXsgarbanzosX
2 tablespoons chia seeds
2 tablespoons sweet chilli sauce
2 limes (juice of 1, the other cut in wedges)
8 iceberg lettuce leaves
4 carrots, grated or julienned
1 red capsicum, finely sliced
4 tablespoons roasted unsalted peanuts, roughly chopped

Instructions

Stay Awake

1 Heat the oil in a large frying pan on a high heat. Fry the onion, garlic and ginger for 2-3 minutes until soft. Add the chicken and cook until the juices run clear. Add the chickpeas, chia seeds, chilli sauce and juice of 1 lime. Toss well and cook for a further 2-3 minutes.

2 To assemble, spoon equal amounts of the chicken mix into each lettuce leaf and top with carrot, capsicum and crushed peanuts. Serve with more fresh lime and coriander.

Variations

Make it gluten free: Check sweet chilli sauce is gluten free.
Make it low FODMAP: Omit garlic and onion and use garlic-infused oil and green spring onion tips instead. Reduce the canned chickpeas down to 1 cup (rinsed and drained well). Use a sweet chilli sauce that doesn’t contain garlic.

Nutrition Info (per serve)

Calories 393 cal

Kilojoules 1650 kJ

Protein 38 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 11 g

Dietary fibre 10 g

Sodium 250 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT