Healthy Thai Chicken Lettuce Wraps

• Gluten free

• Meat

  • 2 Chicken breasts, medium

• Produce

  • 1 Bell pepper
  • 1 Carrot, large
  • 1 Cilantro
  • 1/2 Cucumber
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1 Lime, Juice of
  • 1 Living lettuce
  • 1/4 cup Peanuts

• Condiments

  • 1/2 cup Chili sauce, sweet
  • 2 tbsp Soy sauce, reduced sodium
  • 1 tsp Sriracha

Found on bbritnell.com

Ingredients

• 2 medium chicken breasts
• 1/2 cup sweet chili sauce
• 2 tablespoons reduced sodium soy sauce
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• Juice of 1 lime
• 1 teaspoon Sriracha, or more, to taste
• living lettuce
• 1 large carrot, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 bell pepper, thinly sliced (I used 1/2 red and 1/2 yellow)
• 1/4 cup peanuts, chopped
• cilantro, chopped

Directions

• Pre-heat the oven to 450 degrees F. Line a baking tray with tin foil and lightly grease the foil. Place the chicken breasts in the tray.
• TO make the sauce: in a medium bowl, whisk together the chili sauce, soy sauce, garlic, ginger, lime juice, and sriracha.
• Pour about half of the sauce over the chicken and save the rest for later.
• Bake the chicken for 20-25 minutes or until the chicken has reached 165 degrees (If you dont already have one, I HIGHLY recommend investing in a meat thermometer - theyre super cheap!)
• While the chicken bakes, thinly slice the bell pepper, carrot, and cucumber.
• Once the chicken is done cooking, let cool slightly before slicing it into strips.
• Evenly spread the veggies between the lettuce wraps, top with the chicken and then the cilantro, peanuts, and a bit more of the sweet chili sauce.
• ENJOY!!