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.