Spicy Chicken, Green Bean, and Potato Lettuce Cups
These Spicy Chicken Lettuce Cups are filled with green bean and potato to make an awesome healthy weeknight dinner that’s ready in under 30 minutes!
Hey guys, Lauren here from Wicked Spatula! I’m so excited to be sharing these Spicy Chicken, Green Bean, and Potato Lettuce Cups with you all today! This healthy dinner is packed full of flavor from the spicy jalapeños to the tangy mustard vinaigrette. Even those these cups are bursting with veggies I guarantee your entire family will love them, picky eaters included!
For this recipe you’ll start off by boiling or roasting some chicken breasts then either slicing it into bite sized pieces or simply shredding it. For an even easier no fuss method you could opt to use a store-bought rotisserie chicken as well!
Then you’re basically going to add the remaining veggies to a hot skillet with a little olive oil to crisp up those potatoes and give the green beans, green onions, and jalapeños a nice char. Since we are slicing the potatoes pretty thin they cook really fast. This helps this meal make it to your table in less than 30 minutes!
I like to use butter lettuce as the cup base but iceberg or leaf lettuce will work too! A few sprigs of microgreens gives an extra punch of nutrients but they’re not necessary for these cups to be tasty.
I’ve based this recipe on my Grilled Potato Salad which I’m forever obsessed with, turning it into a main meal was just a matter of time! If you check out that recipe you’ll see that there’s bacon in the recipe…hint hint. Bacon would be terrific in the cups as well!
Spicy Chicken, Green Bean, and Potato Lettuce Cups
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Ingredients
- 1 lb cooked chicken breast boiled, roasted, or rotisserie
- 1/4 cup olive oil
- 1 lb gold or purple potatoes thinly sliced
- 12 ounces fresh green beans cut into 2" pieces
- 6 green onions cut into 1" pieces
- 2 jalapeños thinly sliced
- 2 heads butter lettuce
- Microgreens for topping
Dressing
- 2 tablespoons whole grain mustard
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a large skillet or two medium skillet heat the olive oil over medium high heat.
- Add in the sliced potatoes and chopped green beans and green onions. Stir occasionally until lightly charred and the potatoes are tender 7-10 minutes.
- While the vegetables are cooking whisk together the dressing ingredients.
- Once the potato mixture is done add the chicken and jalapeños to the skillet and toss with the dressing. Divide into lettuce cups and top with microgreens before serving.
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