Nitrate & Nitrite 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 through until golden, then tossed with fragrant ginger and turmeric for a warm, earthy depth that pairs beautifully with the sweet crunch of diced apple and shredded carrot. The sauce comes together from coconut aminos, apple cider vinegar, and a touch of honey — no cured meats, no processed condiments, nothing that sneaks in unwanted preservatives. That matters more than it might seem, because so many quick weeknight proteins rely on sausage, deli meat, or bottled sauces that can quietly contain nitrates or nitrites. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. Spooned into crisp romaine leaves and finished with fresh cilantro and mint, the whole dish comes together in one skillet and lands on the table looking genuinely impressive. It's the kind of recipe you'll reach for on a busy night and still feel good about serving to guests.
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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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