Low Iodine Basil, Oregano & Turmeric Chicken Lettuce Bowls

Total time30 min

Prep time15 min

Cook time15 min

4.9

(23)

Low Iodine Basil, Oregano & Turmeric Chicken Lettuce Bowls

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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
Chef's tip
Swap 1:1 for fine sea salt; adjust to taste.
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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