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Home » Quinoa Recipes » Mediterranean Chicken & Quinoa Lettuce Cups

Mediterranean Chicken & Quinoa Lettuce Cups

Published: May 22, 2017 by Wendy Polisi Modified: May 18, 2019 · 302 words. · About 2 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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Mediterranean Chicken & Quinoa Lettuce Cups are excellent for a light lunch with friends! They are healthy but also delicious.Every now and then I just don't feel like cooking dinner.

I can't be the only one, right?

However, there are little people living in my house that require at least three meals each day.

Because of this, I have no choice but to make them something to eat.

I swear coming up with what to make them to eat can be the hardest part.

I love dishes like these Mediterranean Chicken & Quinoa Lettuce Cups.

They are perfect for warm nights when I would prefer to be outside blowing bubbles for Skye and chasing fireflies with the boys.

If you want them to be a full dinner, pair them with a hearty veggie side.

They take so little time and minimal effort. That's a total win in my book.

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5 from 1 vote

Mediterranean Chicken & Quinoa Lettuce Cups

Mediterranean Chicken & Quinoa Lettuce Cups are excellent for a light lunch with friends! They are healthy but also delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Healthy
Servings: 6
Calories: 245kcal
Author: Wendy Polisi

Ingredients

  • 10 ounces chicken diced (or tempeh)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon fresh oregano or ¼ teaspoon dried
  • 1 tablespoon fresh parsley or 1 teaspoon dried
  • 1 ½ cup cooked quinoa
  • 1 red onion sliced
  • ½ cup canned artichoke hearts drained and diced
  • ½ cups pitted black olives drained and chopped
  • 1 tablespoon capers drained and chopped
  • 1 plum tomato seeded and diced
  • 12 bibb or butter lettuce leaves washed and separated
  • 6 tablespoons balsamic vinegar dressing

Instructions

  • Heat a large skillet to medium heat. Spray with olive oil and add tempeh or chicken. Sprinkle with oregano, parsley,  and pepper. Cook until browned and cooked through. Add in quinoa, onion, artichoke hearts, black olives,  and tomatoes. Cook for 4 to 6 more minutes.
  • Spoon mixture into each lettuce leaf and drizzle with a ½ tablespoon of balsamic vinegar dressing.

Nutrition

Calories: 245kcal | Carbohydrates: 18g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 505mg | Potassium: 923mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11180IU | Vitamin C: 19.6mg | Calcium: 141mg | Iron: 5.1mg
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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