Jerk Chicken and Mango Lettuce Cups

Total Time

30 min

Preparation Time

15 min

Cooking Time

15 min

3446

Ingredients (4 Servings)

  • 1 c. basmati rice
  • 1 c. chicken stock
  • 3/4 c. coconut milk
  • Kosher salt and black pepper
  • 1 lb. ground chicken
  • 1/2 Chopped red onion
  • 1/2 Chopped red bell pepper
  • 1 tbsp. canola oil
  • 1 1/2 tbsp. soy sauce
  • 2 tsp. jerk seasoning
  • 2 chopped garlic cloves
  • 1 tsp. jarred fresh ginger
  • 3/4 c. chopped mango
  • 1/4 c. chopped fresh cilantro leaves
  • Butter lettuce leaves, for serving

Directions

  • Combine basmati rice, chicken stock, coconut milk, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat to low. Cover; cook until liquid is absorbed, 14 to 16 minutes.
  • Meanwhile, cook ground chicken, red onion, and red bell pepper in 1 tablespoon canola oil in a large skillet over medium-high heat until chicken is cooked through, 5 to 6 minutes. Stir in soy sauce, jerk seasoning, chopped garlic cloves, and fresh ginger. Cook until fragrant, 1 minute. Fold in mango and cilantro. Season with kosher salt and black pepper. Serve rice and chicken mixture in butter lettuce leaves.

Nutrition

Per serves
  • Calories :- 580
  • Protein :- 35g
  • Fat :- 6g
  • Fiber:- 7g
  • Sodium:- 560mg
  • Carbohydrates:- 14g