Coconut Free Basil, Oregano & Turmeric Chicken Lettuce Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb ground chicken
- 2 tbsp olive oil, divided
- 3 scallions (green tops only), thinly sliced
- 1 tsp ground turmeric
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ cup fresh basil leaves, thinly sliced
For serving
- 1 head butter lettuce or romaine, leaves separated
- 1 cup cucumber, diced
- 1 cup shredded carrots
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp fresh cilantro or additional fresh basil, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 1–2 minutes.
- 2
Add the ground chicken to the skillet and break it into small pieces with a spatula. Cook, stirring occasionally, until the chicken is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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