Chicken and chia lettuce cups
Nutrition Info.(per serve)
1 tablespoon olive oil
1 onion, finely diced
2 teaspoons crushed garlic
2 teaspoons crushed ginger
500g chicken breast, chopped in 2cm pieces
400g can chickpeas
2 tablespoons chia seeds
2 tablespoons sweet chilli sauce
2 limes (juice of 1, the other cut in wedges)
8 iceberg lettuce leaves
4 carrots, grated or julienned
1 red capsicum, finely sliced
4 tablespoons roasted unsalted peanuts, roughly chopped
Total fat 15g
Saturated fat 3g
Dietary fibre 10g
1 Heat the oil in a large frying pan on a high heat. Fry the onion, garlic and ginger for 2-3 minutes until soft. Add the chicken and cook until the juices run clear. Add the chickpeas, chia seeds, chilli sauce and juice of 1 lime. Toss well and cook for a further 2-3 minutes.
2 To assemble, spoon equal amounts of the chicken mix into each lettuce leaf and top with carrot, capsicum and crushed peanuts. Serve with more fresh lime and coriander.
- Make it gluten free: Check sweet chilli sauce is gluten free.
- Make it low FODMAP: Omit garlic and onion and use garlic-infused oil and green spring onion tips instead. Reduce the canned chickpeas down to 1 cup (rinsed and drained well). Use a sweet chilli sauce that doesn’t contain garlic.
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