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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 18g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 2.4g
  • Protein: 24.2g
  • Carbohydrate: 6.9g
  • Fiber: 0.9g
  • Cholesterol: 113mg
  • Iron: 1.6mg
  • Sodium: 543mg
  • Calcium: 24mg


  • 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


  1. 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.
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