Healthy Veggie Avocado Lettuce Cups

• Meat

  • 1 lb Chicken tenderloins cut into 1/2 inch pieces

• Produce

  • 2 California avocados
  • 2 cups Carrots
  • 1/4 tsp Ginger
  • 2 cups Kale
  • 6 Radicchio, leaves

• Condiments

  • 1 tbsp Lemon juice
  • 1/3 cup Soy sauce

• Baking & Spices

  • 1 tsp Garlic salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Other

  • For vegetarian , 1-19 ounce can Bush's Garbanzo Beans, rinsed and drained

Found on dineanddish.net

Description

Ingredients

• 1 Tablespoon Coconut Oil
• 1 pound chicken tenderloins cut into ½ inch pieces or/
• For vegetarian , 1-19 ounce can Bushs Garbanzo Beans, rinsed and drained
• 1 teaspoon garlic salt
• ¼ teaspoon ginger
• 2 cups shredded carrots
• 1 Tablespoon lemon juice
• ⅓ cup soy sauce
• 2 cups Kale, torn into small pieces, stalks discarded
• 2 California Avocados, peeled, seed removed and diced
• 6-8 Radicchio leaves

Directions

• Add coconut oil to a large skillet over medium heat.
• For non-vegetarian, add the chicken, garlic salt and ginger and cook for 8 minutes stirring occasionally.
• For vegetarian, add the garbanzo beans, garlic salt and ginger. Cook for 2 minutes, stirring occasionally.
• Add the shredded carrots, lemon juice and soy sauce. Continue to cook for 3 minutes, or until cooked through.
• Add the Kale and cook for an additional 2 minutes. Remove from heat.
• Place ¼ cup of chicken or vegetarian mixture into each lettuce cup. Top with fresh diced California Avocados and serve.