Breastfeeding Friendly Ginger-Turmeric Chicken Lettuce Cups with Apple
Fresh ginger, turmeric, and a bright coconut aminos glaze come together in a warm, savory filling that's spooned right into crisp romaine leaves — it's the kind of meal that feels light and satisfying at the same time. The diced apple folded in at the end adds a subtle sweetness and a little crunch that makes every bite genuinely interesting. Ground chicken is a lean, easy-to-digest protein, and the anti-inflammatory duo of ginger and turmeric makes this recipe a smart choice when you're paying close attention to what goes into your body. Coconut aminos keep things soy-free and lower in sodium than traditional sauces, so you're not loading up on anything you'd rather avoid. Shredded carrots and fresh herbs round out the filling with color and nutrients that feel nourishing rather than fussy. The whole thing comes together in one skillet, which is a genuine blessing when energy is in short supply. Serve it straight from the pan and let everyone build their own cups at the table.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
- ¼ tsp salt
- 1 medium apple (such as fuji or honeycrisp), peeled and finely diced
- 2 medium carrots, peeled and finely shredded
- 2 tbsp fresh cilantro, roughly chopped
For serving
- 8–10 large romaine lettuce leaves, washed and dried
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small pieces with a spatula, for 5–6 minutes, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer.
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