Eosinophilic Esophagitis Friendly Chicken Avocado Lettuce Cups
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb ground chicken
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 ripe avocados, pitted, peeled, and diced into ½-inch pieces
- ½ cup cherry tomatoes, quartered
- 3 tbsp fresh cilantro, roughly chopped
For the dressing
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 large butter lettuce leaves, washed and dried
- 1 tbsp fresh lime juice (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small crumbles with a spatula, for 7–9 minutes, until cooked through with no pink remaining and the internal temperature reaches 165°F (74°C).
- 2
Reduce the heat to low. Sprinkle the cumin, smoked paprika, coriander, 1/2 tsp salt, and black pepper over the chicken and stir to coat evenly, about 30 seconds, until fragrant. Remove the skillet from the heat and let the chicken cool for 5 minutes.
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