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Loaded Chicken Lettuce Boats from @countryboycookingcompany_
Yield: 3
Darrell Wiggins
@countryboycookingcompany_
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Loaded Chicken Lettuce Boats
3-4
1 teaspoon
Garlic powder
1/2 teaspoon
turmeric powder
Sea salt, to taste
1 teaspoon
Olive oil
1 head
Romaine lettuce, rinsed and dried
Grated parmesan cheese for serving
Grape or cherry tomatoes for serving, halved
1-2
Avocados, peeled and sliced for serving
Ranch dressing of your choosing
Freshly ground pepper for serving, if desired
- Cut up the chicken and place pieces in a bowl.
- Add garlic powder, turmeric, salt and olive oil to the bowl of chicken and stir to coat evenly.
- Cook in a cast iron pan or on a flat top griddle over medium high heat until the chicken is nicely browned and the internal temperature is at least 165°F.
- To serve, place Romaine lettuce leaves on plate and place cooked chicken pieces inside the lettuce boat.
- Add the parmesan cheese, tomatoes and avocado and drizzle your favorite ranch dressing over the top. (Darrell mixed mayonnaise with his favorite Japanese BBQ sauce together for a fun twist for the dressing!)
- Finish with freshly ground pepper, if desired.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Loaded Chicken Lettuce Boats from @countryboycookingcompany_
Darrell Wiggins
@countryboycookingcompany_
Yield: 3
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Loaded Chicken Lettuce Boats
3-4
1 teaspoon
Garlic powder
1/2 teaspoon
turmeric powder
Sea salt, to taste
1 teaspoon
Olive oil
1 head
Romaine lettuce, rinsed and dried
Grated parmesan cheese for serving
Grape or cherry tomatoes for serving, halved
1-2
Avocados, peeled and sliced for serving
Ranch dressing of your choosing
Freshly ground pepper for serving, if desired
- Cut up the chicken and place pieces in a bowl.
- Add garlic powder, turmeric, salt and olive oil to the bowl of chicken and stir to coat evenly.
- Cook in a cast iron pan or on a flat top griddle over medium high heat until the chicken is nicely browned and the internal temperature is at least 165°F.
- To serve, place Romaine lettuce leaves on plate and place cooked chicken pieces inside the lettuce boat.
- Add the parmesan cheese, tomatoes and avocado and drizzle your favorite ranch dressing over the top. (Darrell mixed mayonnaise with his favorite Japanese BBQ sauce together for a fun twist for the dressing!)
- Finish with freshly ground pepper, if desired.
