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Chipotle Chicken Lettuce Cups
4.7
(48)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
4 cloves garlic, whole
2 bay leaves
6 cups water (1.4 L)
1 tablespoon oil
1 cup yellow corn (175 g)
½ red bell pepper, diced
2 chipotle peppers, minced
3 tablespoons lime juice
4 large leaves romaine lettuce, for serving
¼ cup fresh cilantro (10 g), chopped
Nutrition Info
Calories 216
Fat 7g
Carbs 13g
Fiber 2g
Sugar 3g
Protein 25g
How to Make It
1. Step
Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
2. Step
Cover the pot and bring to a simmer over medium heat.
3. Step
Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
4. Step
Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
5. Step
In a large nonstick pan, heat the oil over medium-high heat until shimmering.
6. Step
Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
7. Step
Add the chipotle peppers and sauté until fragrant, about 30 seconds.
8. Step
Add the shredded chicken and mix until everything is well incorporated.
9. Step
Add the lime juice and mix to incorporate.
10. Step
Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
11. Step
Top with a sprinkle of chopped cilantro.
12. Step
Enjoy!
Tags
Dairy-Free
Low-Sugar
High-Protein
Appetizers
Weeknight
Date Night
Epoca-Walmart
Measuring Spoons
Tongs
Cutting Board
Dry Measuring Cups
Liquid Measuring Cup
Saute Pan
Spatula
Healthy
Easy
Mexican
Dutch Oven
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