GERD Friendly Rosemary-Garlic Romaine Cups with Apple
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 1 tbsp olive oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 medium apple, peeled and finely diced (such as honeycrisp or fuji)
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ tsp salt
For serving
- 1 head romaine lettuce, leaves separated and trimmed into cups
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
- 2
Add the ground chicken to the skillet, breaking it into small pieces with a spatula. Cook, stirring occasionally, until the meat is opaque throughout with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7–9 minutes.
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