Lemon Pepper Chicken CupsTell a Friend
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The Lemon Pepper Chicken Cups is an annual favourite as an appetizer. Leaves of butter-smooth Boston lettuce cradle lemony chicken and tangy sun-dried tomatoes. The little ones love it in a pita rolled with some lettuce and sliced tomatoes.
Prep Time: 5 min(s)
Cook Time: 6 min(s)
Recipe Type: Public
This dish is great for a light low-carb lunch or a speedy dinner – just wrap in tortillas or tuck in crusty buns and use tzatziki for dipping.
Posted By: PlantingSeeds
Posted On: Sep 21, 2021
Number of Servings:
- 4 - sun-dried tomato halves packed in oil
- 1 pounds - lean ground chicken or turkey
- 1 1/2 teaspoons - lemon pepper seasoning OR grated peel of 1/2 lemon plus 1 tsp. pepper
- 1/2 teaspoons - salt
- 3 - green onions
- 1 heads - Boston lettuce
- 1/2 cups - crumbled goat cheese or feta
- 1 tablespoons - to 2 Tbsp. freshly squeezed lemon juice optional
Pat sun-dried tomatoes with paper towel, then finely chop.
Crumble meat into a large, non-stick frying pan over medium-high heat. Sprinkle with sun-dried tomatoes, lemon-and-pepper seasoning, and salt. Using a fork, stir frequently to keep meat crumbly. Cook until no pink remains, about 6 min.
Meanwhile, thinly slice green onions.
Place a small bowl in center of a large platter. Separate lettuce leaves and keep whole. Wash and dry leaves, then arrange around bowl.
Stir green onions and cheese into cooked chicken mixture. Taste and add lemon juice, if needed. Spoon warm chicken mixture into bowl.
Have guests spoon mixture into lettuce leaves. Wrap and enjoy.