Chilli-lime chicken lettuce cups
Nutrition Info.(per serve)
juice of 3 limes
1 long red chilli, seeded, finely chopped
500g skinless chicken breast, cut in thin strips
1 teaspoon fish sauce
2 tablespoons water
olive oil spray
200g rice noodles
1 large cos or iceberg lettuce, leaves separated
2 large carrots, coarsely grated
200g snow pea sprouts (or use any other sprouts)
Total fat 6g
Saturated fat 1g
Dietary fibre 6g
1 Place chicken strips in a non-metallic bowl. In a small bowl combine lime juice and chilli. Pour half over chicken and marinate for 5 minutes. Add fish sauce and water to remaining marinade to make a dipping sauce. Set aside.
2 Spray a non-stick frying pan with oil and place over medium-high heat. Cook chicken strips for 2–3 minutes each side, or until golden and cooked through.
3 Meanwhile, cook rice noodles following packet instructions.
4 Top lettuce leaves with rice noodles, carrots, sprouts and chicken. Serve lettuce cups with dipping sauce.
Make it gluten free: Check fish sauce is gluten free.
Make it low FODMAP: Swap the snow peas for green beans.
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