Macadamia Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups are the kind of meal that feels light without leaving you hungry. Ground chicken gets cooked down in coconut oil until golden, then hit with freshly grated ginger and ground turmeric for a warm, aromatic punch that fills the kitchen with an incredible smell. A quick sauce of coconut aminos, apple cider vinegar, and honey glazes everything together, striking that perfect balance of savory, tangy, and just a little sweet. Shredded carrots add color and a gentle bite, while the diced apple folded in at the end brings a juicy crispness that makes every scoop feel alive. The whole thing gets spooned into crisp romaine leaves, so you get that satisfying crunch with every bite — no fork required. This is a great option for anyone navigating nut concerns at the dinner table, since every ingredient here is straightforward and easy to verify. It comes together in one skillet and works just as well for a casual weeknight dinner as it does for a crowd-pleasing spread.
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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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