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Chicken Lettuce Wrap

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Serves 2 | 
Perfect as a snack or healthy lunch.


1 lb chicken thighs
Salt, to taste
Ground black pepper, to taste
2 tablespoons avocado oil
1 cup shredded carrots
3/4 cup sliced green onions
4 tablespoons coconut aminos
3 tablespoons sesame oil
2 tablespoons white wine vinegar
1 tablespoon water
1 tablespoon raw honey
1 Romaine heart, separated


  1. Season both sides of chicken thighs with salt, pepper. Cook each side for 3 minutes. Slice chicken into cubes and set aside.
  2. Pour the avocado oil into a large skillet. Bring to medium heat. Place the chicken thighs into the skillet and cook for about 3 minutes per side. Transfer the chicken thighs to a cutting board and slice into cubes. Set aside.
  3. Place the carrots and green onion into the skillet and saute for 3 minutes.
  4. Add the coconut aminos, sesame oil, white wine vinegar, water, and honey to a mixing bowl. Stir together until well combined. Pour half into the skillet and let simmer for 1 minute. Set the other half aside.
  5. Reduce heat to low and place the chicken thighs into the skillet. Simmer for 3 minutes.
  6. Arrange the lettuce cups on serving plates. Spoon an even amount of the chicken and veggies into each lettuce cup. Pour the remaining sauce from the mixing bowl over top. Enjoy!
Main Ingredient: Chicken Thigh, Lettuce
Cooking Method: Stovetop
Course: Snack, lunch

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