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Chicken & Avocado Lettuce Cups

Chicken & Avocado Lettuce Cups

Lunch
Prep Time
20min
Cook Time
15min
Servings
5
Calories
320
Chef's Note

For the perfect kid-friendly lunch, let children assemble their own lettuce cups! The key to preventing soggy lettuce is to ensure all components are completely cooled before packing and to store the lettuce separate from the fillings until ready to eat. For extra convenience, you can prepare the chicken and avocado mixture up to two days ahead, adding the lime juice to the avocados to prevent browning.

Tags
low carb
kid-friendly
on the go
high protein
meal prep
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 2 tablespoons olive oil

  • 3 cloves, minced garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 2 whole lime

  • 2 large avocados, ripe

  • 1 cup, quartered cherry tomatoes

  • 1/2 cup, finely diced red onion

  • 1/4 cup, chopped fresh cilantro

  • 2 heads butter lettuce or romaine hearts

  • 1/2 cup Greek yogurt

  • 1 teaspoon, divided salt

  • 1/2 teaspoon black pepper

  • to taste hot sauce (optional)

Instructions
  • 1

    Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, mix 1 tablespoon olive oil, minced garlic, ground cumin, smoked paprika, juice of half a lime, 1/2 teaspoon salt, and black pepper.

  • 3

    Place chicken breasts on the prepared baking sheet and brush with the spice mixture, coating evenly on both sides.

  • 4

    Bake for 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before dicing into small cubes.

  • 5

    While the chicken cooks, prepare the avocado mixture. Dice the avocados and place in a medium bowl. Add the juice from one lime to prevent browning.

  • 6

    Add quartered cherry tomatoes, diced red onion, chopped cilantro, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt to the avocados. Gently fold to combine.

  • 7

    In a small bowl, mix Greek yogurt with the juice from the remaining half lime. Season with a pinch of salt and pepper.

  • 8

    Carefully separate and wash the lettuce leaves, creating cup-shaped vessels. Pat dry with paper towels.

  • 9

    To assemble, place a lettuce cup on a plate, add a spoonful of the diced chicken, top with the avocado mixture, and drizzle with the yogurt sauce.

  • 10

    For packing lunches, store components separately in airtight containers and assemble just before eating to maintain freshness and crispness.

Nutrition Information (per serving)
320
Calories
28g
Protein
12g
Carbs
18g
Fat
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