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Chili Lime Chicken Taco Lettuce Cups
Print Recipe
Grilled chili lime chicken is tossed with avocado & peppers in this healthy, gluten free spin on chicken tacos, served in lettuce cups instead of tortillas!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
14
minutes
mins
Marinating Time
30
minutes
mins
Total Time
1
hour
hr
4
minutes
mins
Servings
8
chicken taco lettuce cups
Calories
139
Author
Whitney Bond
Ingredients
2
garlic cloves
crushed
1
tbsp
brown sugar
3
tbsp
gluten free soy sauce
1
tsp
chili powder
1
tbsp
lime juice
½
tsp
red pepper flakes
2
tsp
olive oil
1
lb
boneless, skinless chicken breasts
1
avocado
diced
¼
cup
red bell pepper
finely diced
¼
cup
red onion
finely diced
1
serrano chili
seeded & minced
2
tbsp
fresh cilantro
chopped
8
lettuce leaves
2
limes
sliced into wedges
Instructions
Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a medium bowl.
Add the chicken to the marinade.
Place in the refrigerator for 30 minutes.
Remove from the refrigerator and grill over medium-high heat for 7 minutes per side or until cooked through.
Remove from the grill when cooked and dice into small pieces.
Add the diced chicken to a large bowl with avocado, bell pepper, onion, serrano chili & cilantro.
Place the chicken taco mix into leaves of lettuce and serve with lime wedges.
Nutrition
Calories:
139
kcal
|
Carbohydrates:
7
g
|
Protein:
13
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
460
mg
|
Potassium:
433
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
2135
mg
|
Vitamin C:
19.8
mg
|
Calcium:
23
mg
|
Iron:
0.9
mg