Mold Detox Friendly Cilantro Lime Turmeric Chicken Lettuce Bowls

Total time30 min

Prep time15 min

Cook time15 min

Mold Detox Friendly Cilantro Lime Turmeric Chicken Lettuce Bowls

Bright, fresh, and deeply satisfying, these lettuce bowls are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down with turmeric, cumin, and ginger until fragrant and golden, then finished with a hit of lime zest and juice that makes the whole skillet come alive. A mold detox approach means leaning on clean, whole ingredients and skipping anything fermented, aged, or processed — and every single component here fits that framework naturally. The cilantro-lime drizzle is blended fresh from herbs, olive oil, and lime juice, so there's no store-bought sauce with hidden additives to worry about. Crisp butter lettuce cups, julienned carrot, and cool cucumber slices add texture and color, turning a simple weeknight protein into something that genuinely looks beautiful on the table. Serves four, and the whole thing comes together in one skillet plus a blender, which means cleanup is as easy as the cooking. It's the kind of recipe you'll want on repeat when you need something nourishing that doesn't feel like a compromise.

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Ingredients

4 servings

For the chicken

1 lb ground chicken
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground ginger
½ tsp sea salt
¼ tsp black pepper
Ingredient note
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.
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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