MSG Free Ginger-Turmeric Romaine Lettuce Cups with Carrot
These vibrant lettuce cups are a fresh, flavor-packed meal that comes together in one skillet with zero fuss. Ground chicken gets cooked down with fragrant fresh ginger and golden turmeric, then tossed with shredded carrot and a glossy glaze made from coconut aminos and apple cider vinegar — all completely free of added glutamates. Coconut aminos is the real hero here, delivering that savory, umami-rich depth you'd expect from soy sauce without any of the additives that make conventional condiments a concern. The filling gets spooned into crisp romaine cups, which act as a cool, crunchy contrast to the warm, aromatic chicken. A handful of fresh cilantro and torn mint on top takes the whole thing somewhere bright and a little unexpected. It's the kind of dish that feels light enough for a weeknight but interesting enough to serve to guests without a second thought.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and shredded
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For serving
- 1 head romaine lettuce, outer leaves separated and trimmed into cups
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Separate the romaine leaves, selecting the largest, most cup-shaped outer leaves. Trim the base of each leaf so it sits flat. Arrange on a serving platter and set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
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