These little lettuce cups are the kind of appetizer that disappears from the table before you even sit down. Ground chicken gets cooked down with fragrant fresh sage, warm turmeric, and a hint of ginger, then brightened at the end with a squeeze of lemon juice — the result is savory, aromatic, and genuinely craveable. Tender diced zucchini adds a subtle sweetness and a bit of body to the filling, making each bite feel satisfying without being heavy. Butter lettuce leaves do the heavy lifting as the vessel here, offering a cool, crisp contrast to the spiced, golden chicken. For anyone navigating grain sensitivities, this recipe is naturally free of any rye or grain-based wrappers — no swaps needed, no label-reading required. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying the food. Finish with a scatter of flat-leaf parsley and a few lemon wedges on the side for a fresh, vibrant presentation that looks far more impressive than the effort involved.
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Learn more →4 servings
Heat the garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
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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