Keep dinner low-carb by serving seasoned ground chicken and basmati rice in butter lettuce cups.
YIELDS: 4 servings
INGREDIENTS
1 c. basmati rice
1 c. chicken stock
3/4 c. coconut milk
Kosher salt and black pepper
1 lb. ground chicken
1/2 Chopped red onion
1/2 Chopped red bell pepper
1 tbsp. canola oil
1 1/2 tbsp. soy sauce
2 tsp. jerk seasoning
2 chopped garlic cloves
1 tsp. jarred fresh ginger
3/4 c. chopped mango
1/4 c. chopped fresh cilantro leaves
Butter lettuce leaves, for serving
DIRECTIONS
1- Combine basmati rice, chicken stock, coconut milk, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat to low. Cover; cook until liquid is absorbed, 14 to 16 minutes.
2- Meanwhile, cook ground chicken, red onion, and red bell pepper in 1 tablespoon canola oil in a large skillet over medium-high heat until chicken is cooked through, 5 to 6 minutes. Stir in soy sauce, jerk seasoning, chopped garlic cloves, and fresh ginger. Cook until fragrant, 1 minute. Fold in mango and cilantro. Season with kosher salt and black pepper. Serve rice and chicken mixture in butter lettuce leaves.
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