The fiance and I are currently going through some change. We decided to work out at least 5 days a week (aiming for 7, no promises though). This means that my recipes for Chicken Tikka Masala and Delightful Juicy Burgers are no longer welcome for dinner. That said, in my search for inspiration I took to Google to show me ‘healthy dinner recipes’. After renaming the search to ‘best delicious healthy recipes’, I came across this goody.
It comes from Damn Delicious (check her out) and looks scrumptious. I made many modifications as per my taste and preference but feel free to use and change to fit your taste buds!
It is necessary to first cook your rice and have it set aside and ready BEFORE you begin the filling. If it wasnt for my habit of reading a recipe at least 5 times and literally envision it coming to life step-by-step in my brain, I would have gotten to the last step of the recipe that says “add rice and green onions” and been like..uh oh and proceeded to boil some water and let my precious ground chicken filling get cold. So prepare the rice first!
Another thing I’d like to suggest you try is: when your water for your rice is boiling, throw in some cumin seeds and cover. I can only tell you that I love the taste of a little cumin seed along with my rice now and it also adds some little pops of color and texture to a rice.
Ok. So once your rice is ready we can begin with the other cast of this meal. Presenting…..
Get out a large skillet and put in your tablespoon of olive oil. Get your burner going on medium-high.
Open up your meat and put it into the skillet very carefully! You don’t want the oil to splatter on you (it hurts). Instead, try sliding it in slowly from the side. Once you got it in, break it into many many pieces and sprinkle on some salt and pepper.
Add a little bit of Guajillo Powder. If you don’t have any on hand you can use some paprika. It just gives the chicken a little kick and love. Though, World Spice Merchants have some awesome Chili Powder that I am looking at trying out…
After about 4 minutes of the chicken marrying the spices, grab a bowl and transfer the chicken into it, discarding most of the remaining fat. With ground chicken it is common to have little to no fat left on the pan. That is ok.
Toss in your chopped onion and green bell pepper; as well as your minced garlic. Again, as you can see, I like having larger chunks of onion.
Time for seasoning round 2. Add your cumin and some salt and pepper.
Note: if your veggies are look a little dry or you see the spices getting stuck to the bottom of the pan, slip in a tablespoon of butter (it won’t hurt I promise).
Next add the hoisin and soy sauces.
Let them all get married for about 3-5 minutes. Toss the chicken back in and cook for 5 last minutes.
Next, if you’re tight on space or depth in your skillet like I was (oops), put the chicken filling into a large bowl. Add the prepared rice.
Get your green onions chopped. I did omit some of the white stem as I felt it wasnt adding any more color.
Get out your butter lettuce and carefully pluck off large leaf sections.
Place the lettuce wraps into a bowl and fill with water. Rinse them out by pressing gently on the leaves a couple of times to get any hidden dirt tucked away.
Plate it all up and enjoy. Top with some chopped cilantro or more green onion. Sour cream also is great on these.
Recipe was inspired by Damn Delicious.
1 c. rice
2 cups water
2 teaspoons chicken bouillon
1 tablespoon cumin seeds
1 tablespoon of olive oil
1 lb ground chicken
1 tsp ground guajillo (or 1/2 tsp paprika)
1 green bell pepper, chopped
1 onion, chopped
3 cloves of garlic, chopped
salt and pepper
1 tsp ground cumin
1 tablespoon unsalted butter (optional)
3 tablespoons of hoisin sauce
2 tablespoons of soy sauce
4 green onions, sliced
1 head butter lettuce
OPTIONAL: light sour cream, as topping
OPTIONAL: cilantro, for garnish
Prepare your rice by putting 2 cups of water to boil. Add chicken bouillon, rice and cumin seeds. Bring to a boil. Cover and set a time for 20 minutes.
Take a large skillet and heat up the olive oil over medium-high.
Add in the ground Turkey and season with guajillo and cook until lightly brown, about 5-7 minutes. Grab a bowl and set the chicken aside.
Add the garlic, onion, and green bell pepper. Season with cumin and salt and pepper and cook until soft, about 5 minutes. Add butter if needed.
Bring back the chicken and add the hoisin and soy sauce. Cook for 5 minutes.
Toss all into a large bowl with the cooked rice and green onions.
Assemble by taking butter lettuce leaves and topping with the filling. Garnish with cilantro and sour cream if using.
Keywords: cooking, homemade, easy, healthy, lettuce wraps, ground turkey, cilantro, rice