Oats Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Crisp, bright, and packed with bold flavor, these lettuce cups are the kind of light meal that somehow still feels completely satisfying. Ground chicken gets cooked down with fresh ginger and ground turmeric until fragrant and golden, then glazed in a quick sauce of coconut aminos, apple cider vinegar, and honey that hits every note — savory, tangy, and just a little sweet. Shredded carrots add a gentle crunch, and folding in diced apple at the end keeps things fresh and lively without any cooking required. Everything gets spooned into cool romaine leaves and finished with torn mint for a dish that looks as good as it tastes. For anyone navigating grain-free eating, this recipe is naturally free of oats and any grain-based thickeners or fillers — every ingredient is whole and easy to verify. Coconut aminos stand in beautifully for soy sauce and keep the sauce clean and deeply savory without any unexpected additives. It comes together in one skillet, which means less cleanup and more time enjoying the meal.
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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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