Yeast Free Ginger-Turmeric Chicken Lettuce Cups with Apple
Bright, fresh, and packed with bold flavor, these lettuce cups bring together warm spiced chicken and cool, crisp romaine in a way that feels both light and genuinely satisfying. The filling gets its depth from freshly grated ginger and ground turmeric, while coconut aminos and a touch of honey create a glossy, savory-sweet glaze that ties everything together without a drop of soy or any fermented ingredients. That matters here — so many sauces and condiments that would typically go into a dish like this rely on fermented products, but every component in this recipe is naturally free of yeast and yeast-derived additives. Diced apple folded in at the end adds a juicy, unexpected crunch that plays beautifully against the warm spiced chicken and tender shredded carrot. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor payoff. Serve it straight from the pan spooned into romaine leaves, and dinner is on the table before anyone has time to complain they're hungry.
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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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