Chicken and Roasted Pepper Lettuce Cups

Chicken and Roasted Pepper Lettuce Cups
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Designed for One!. Recipe Credit: . Photo Credit: Mittera.

From Designed for One!, by Nancy S. Hughes. Available for order here.

This recipe featured in:
Diabetes Forecast Magazine

  • Prep time
    10 min
  • Cook time
    8 min
  • Servings
    1 Servings
  • Serving size
    2 lettuce cups
Nutrition Facts

Nutrition Facts

1 Servings

  • Serving Size
    2 lettuce cups
  • Amount per serving Calories 390

  • Total Fat 17g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 440mg
  • Total Carbohydrate 25g
    • Dietary Fiber 5g
    • Total Sugars 4g
  • Protein 31g
  • Potassium 580mg
  • Phosphorus 327mg

Choices/Exchanges: 1 Starch, 2 Fat, 2 Nonstarchy vegetable, 4 Lean protein



  • chicken cutlet
    4 oz
  • nonstick cooking spray
  • roasted red pepper (chopped)
    2 oz
  • no-salt-added garbanzo beans (rinsed and drained)
    1/3 cup
  • red onion (finely chopped)
    2 tbsp
  • pitted kalamata olives (coarsely chopped)
  • fresh basil (chopped)
    1 tbsp
  • Extra Virgin Olive Oil
    2 tsp
  • red wine vinegar
    1 tsp
  • romaine or Boston lettuce leaves


  1. 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.

  2. Meanwhile, combine the remaining ingredients, except the lettuce leaves, in a bowl.

  3. To assemble, line each leaf with the chopped chicken and top with the red pepper mixture.