Mediterranean Chicken & Quinoa Lettuce Cups

Quinoa Lettuce Cups are what happens when healthy ingredients meet mouth-watering flavors in a dance of simplicity and taste. Think of it as your go-to for shaking up the dinner routine without breaking a sweat. With fluffy quinoa, vibrant veggies, and a hint of spice, all nestled in crisp lettuce leaves, creating a meal (or snack) that's as delightful to look at as it is to devour.

Course Main

Cuisine Healthy

Prep Time 10

Cook Time 20

Total Time 30

Servings

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