Eating clean while actually enjoying your food can feel like a tall order, but these herb-packed lettuce bowls make it genuinely easy. Ground chicken gets cooked down with scallion greens, turmeric, dried oregano, and a bright hit of fresh lemon juice — every ingredient chosen with intention, nothing murky or processed in sight. Turmeric brings its warm, golden color and earthy depth to the pan, while fresh basil stirred in at the end keeps things lively and aromatic. The whole thing gets spooned into crisp butter lettuce cups and topped with cool diced cucumber and shredded carrots, so you get that satisfying contrast of warm and fresh in every bite. A simple drizzle of olive oil and lemon ties it all together without any heavy sauces or fermented condiments that can be tricky to navigate on a mold-avoidance protocol. It comes together in under 30 minutes and serves four, making it a realistic weeknight option even when you're already tired of thinking about what you can eat. Light, colorful, and genuinely craveable — this one earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
