Chicken Lettuce Cups

Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Add Mediterranean flavor to lettuce cups by combining ground chicken with chopped artichoke hearts, oregano, green olives, and fresh mozzarella.

Yield:

Serves 4 (serving size: 2 lettuce cups)

Recipe from

Nutritional Information

Calories 284
Fat 18 g
Satfat 6.4 g
Monofat 8 g
Polyfat 2.4 g
Protein 24.2 g
Carbohydrate 6.9 g
Fiber 0.9 g
Cholesterol 113 mg
Iron 1.6 mg
Sodium 543 mg
Calcium 24 mg

Ingredients

Cooking spray
1 pound ground chicken
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 cup vertically sliced red onion
1/2 cup canned artichoke hearts, drained and coarsely chopped
1/4 cup diced tomato
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
10 pitted green olives, chopped
1/2 cup (about 3 ounces) diced fresh mozzarella cheese
1 tablespoon fresh lemon juice
8 Bibb lettuce leaves

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, pepper, and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onion and next 5 ingredients (through olives); cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 cup chicken mixture into each lettuce leaf.

Note:

Adam Hickman,

September 2011