Anti Inflammatory Cilantro Lime 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
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground ginger
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 scallions (green tops only), thinly sliced
- 1 medium zucchini, finely diced
- 1 lime, zested and juiced
For the cilantro-lime drizzle
- 1 cup fresh cilantro leaves and tender stems
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 small garlic clove, minced
- ¼ tsp sea salt
- 2 tbsp water
For serving
- 1 head butter lettuce, leaves separated
- 1 medium carrot, julienned or shredded
- ½ medium cucumber, thinly sliced
- 1 tbsp pumpkin seeds (optional)
Instructions
- 1
Make the cilantro-lime drizzle: combine the cilantro, 3 tbsp olive oil, 2 tbsp lime juice, garlic, 1/4 tsp sea salt, and water in a small blender or food processor and blend until smooth and bright green, about 30 seconds. Set aside.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just tender and lightly golden at the edges, about 3–4 minutes.
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