Eosinophilic Esophagitis Friendly Sage Chicken Lettuce Bites
Crispy-edged butter lettuce cups cradling warmly spiced ground chicken are the kind of light, satisfying bite that feels fancy without requiring much effort at all. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods — dairy, gluten, eggs, soy, nuts — and finding recipes that are genuinely flavorful without any of them can feel like a tall order. This filling leans on garlic-infused olive oil, fresh sage, turmeric, and ginger to build real depth, so nothing about it tastes like a compromise. Finely diced zucchini cooks right into the chicken, adding a subtle sweetness and a little extra texture in every scoop. A squeeze of fresh lemon at the end brightens the whole thing and keeps it feeling clean and vibrant. The butter lettuce leaves act as natural, tender wraps — no bread, no tortillas, no grains needed — making assembly effortless and the eating experience gentle. Fresh parsley and extra lemon wedges on the side let everyone customize their plate, which is always a win at the table.
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Learn more →Ingredients
4 servings
For the chicken filling
- 2 tbsp garlic-infused olive oil
- 1 lb ground chicken
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- ½ tsp sea salt
- 1 medium zucchini, finely diced
- 1 tbsp fresh lemon juice
For serving
- 1 head butter lettuce, leaves separated
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Heat the garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the diced zucchini and cook, stirring occasionally, until just softened and lightly golden at the edges, about 3–4 minutes.
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