Eosinophilic Esophagitis Friendly Rosemary-Garlic Romaine Lettuce Cups with Carrot
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 medium carrots, peeled and finely shredded
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ¼ cup chicken broth
- 1 tbsp apple cider vinegar
- ½ tsp salt
For serving
- 1 head romaine lettuce, outer leaves separated and trimmed into cups
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small pieces with a wooden spoon, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked chicken to a bowl and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet. 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.
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