Eosinophilic Esophagitis Friendly Lemon Turmeric Chicken Lettuce Bowls
Total time30 min
Prep time15 min
Cook time15 min
4.8(15)
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4 servings
For the chicken
- 1 lb ground chicken
- 2 tbsp olive oil, divided
- 4 scallions (green tops only), thinly sliced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā¼ tsp ground cumin
- Ā¼ tsp sea salt, plus more to taste
- Ā¼ tsp black pepper
- 1 lemon, zested and juiced (about 3 tbsp juice)
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
For the lemon drizzle
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp raw honey
- Ā¼ tsp sea salt
For the bowls
- 1 head butter lettuce, leaves separated and washed
- 1 cup shredded carrots
- 1 cup english cucumber, thinly sliced into half-moons
- 1 avocado, pitted and sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Make the lemon drizzle: whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp raw honey, and 1/4 tsp sea salt in a small bowl until the honey is fully dissolved and the dressing is emulsified. Set aside.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
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