Meal Kit
One-Sheet Piri Piri Chicken Lettuce Cups
with herb-marinated tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
- Mediterranean
- Paleo-Friendly
Chef
Laura Alpern
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Romaine Heart
- 1 Roma Tomato
- 1 Lime
- 2 Green Onions
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Portuguese Piri Piri Blend
- 1 tsp. Chimichurri Seasoning
- ¼ tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) xPo6k53g
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Calories340
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Carbohydrates11g
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Net Carbs7g
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Fat16g
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Protein37g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 3 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Chicken and Garlic
Place garlic cloves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic.
Pat chicken dry and top with 1 tsp. olive oil. Season both sides with piri piri seasoning (use less if spice-averse) and a pinch of salt and pepper.Place chicken and garlic pouch, opening-side up, on prepared baking sheet.Roast in hot oven until garlic is tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove sheet from oven.While chicken and garlic roast, continue recipe. -
2 Prepare the Ingredients
Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.
Core tomato and cut into 1/4" dice.Cut off root end of romaine. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry.Finely chop cilantro (no need to stem).Zest and halve lime. Cut one half into wedges and juice the other half.Trim and thinly slice green onions. -
3 Shred the Chicken
Transfer chicken to a mixing bowl and let cool slightly, 5 minutes.
Once chicken is cool enough to handle, shred into bite-sized pieces. -
4 Make the Cilantro Sauce
In another mixing bowl, mash roasted garlic into a paste-like consistency with a fork. Add cilantro, a pinch of salt, 1 Tbsp. lime juice, 1/4 tsp. lime zest, red pepper flakes (to taste), and 1 Tbsp. olive oil. Stir to combine and set aside.
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5 Make Herb-Marinated Tomatoes and Finish Dish
In another mixing bowl, combine chimichurri seasoning, tomatoes, and green onions. Set aside.
Plate dish as pictured on front of card, filling lettuce cups with shredded chicken. You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. cilantro sauce (to taste), and herb-marinated tomatoes. Squeeze lime wedges over to taste. Bon appétit!
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