Chicken and Roasted Pepper Lettuce Cups
![Chicken and Roasted Pepper Lettuce Cups](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/908-diabetic-chicken-pepper-lettuce-cup_Designed-For-One_DFMarApr19_020519_3885281428.jpg)
Ingredients
Ingredients
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chicken cutlet
- 4 oz
- 113 g
-
-
nonstick cooking spray
- 1
- 1
-
-
roasted red pepper (chopped)
- 2 oz
- 57 g
-
-
no-salt-added garbanzo beans (rinsed and drained)
- 1/3 cup
- 78 g
-
-
red onion (finely chopped)
- 2 tbsp
- 30 g
-
-
pitted kalamata olives (coarsely chopped)
- 4
- 4
-
-
fresh basil (chopped)
- 1 tbsp
- 15 g
-
-
Extra Virgin Olive Oil
- 2 tsp
- 10 g
-
-
red wine vinegar
- 1 tsp
- 5 g
-
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romaine or Boston lettuce leaves
- 2
- 2
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Directions
Directions
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Heat a small nonstick skillet over medium heat. Coat both sides of the chicken with cooking spray and cook 4 minutes on each side, or until no longer pink in the center. Place on cutting board, let cool 2–3 minutes, and chop.
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Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.
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To assemble, line each leaf with the chopped chicken and top with the red pepper mixture.