Mold Detox Friendly Rosemary, Sage & Turmeric Chicken Lettuce Bowls
These bright, herb-forward lettuce bowls are the kind of meal that feels light and satisfying at the same time — crisp butter lettuce cups loaded with golden-seared chicken, shredded carrots, and cool cucumber slices, all finished with a clean lemon and olive oil dressing. The chicken thighs are seasoned with turmeric, rosemary, and sage before hitting a hot skillet, which builds a deep, aromatic crust without any complicated techniques or hard-to-source ingredients. Turmeric is a cornerstone of many anti-inflammatory and mold-conscious eating plans, and here it pulls double duty as both a flavor booster and a visual stunner. Every ingredient in this recipe is whole and unprocessed, which matters a lot when you're trying to avoid the hidden additives, vinegars, and fermented components that can sneak into store-bought sauces and dressings. The simple lemon-olive oil dressing keeps things clean and bright without any of those concerns. Serves four, so it's easy to prep for the week or share at the table — and the lettuce cup format means assembly is fast and cleanup is minimal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp dried rosemary, crumbled
- 1 tsp dried sage
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the dressing
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- ¼ tsp sea salt
For the bowls
- 1 head butter lettuce, leaves separated
- 2 medium carrots, peeled and shredded
- 1 medium cucumber, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a mixing bowl, combine the chicken thighs with 2 tbsp olive oil, turmeric, rosemary, sage, 1/2 tsp sea salt, and black pepper. Toss until the thighs are evenly coated, then let them marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, whisk together the lemon juice, 3 tbsp olive oil, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!