Red Meat Allergy Friendly Turmeric Ginger Chicken Lettuce Bowls
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb ground chicken
- 2 tbsp coconut oil
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ½ tsp sea salt
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For the sauce
- 3 tbsp coconut aminos
- 2 tbsp fresh lime juice
- 1 tsp sesame oil
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced into half-moons
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, lime juice, and sesame oil until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small pieces with a spatula, for 5–6 minutes, until no pink remains and the chicken reaches 165°F (74°C) on an instant-read thermometer.
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