Cajun Chicken Lettuce Cups with Pickled Pepper Yogurt & Peanuts

Cajun Chicken Lettuce Cups

with Pickled Pepper Yogurt & Peanuts

30 MIN
4 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

These chicken lettuce cups get their dynamic flavor from Cajun seasoning—a bold blend of paprika, cayenne pepper, and more. A creamy sauce of yogurt and piquant pickled peppers adds even more bright flavor and color.

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Dietary Information

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Cajun Chicken Lettuce Cups with Pickled Pepper Yogurt & Peanuts
Title
  • 18 oz Chopped Chicken Breast
  • 2 heads Butter Lettuce
  • ¾ lb Carrots
  • 1 Yellow Onion
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 oz Sweet Piquante Peppers
  • ½ cup Plain Nonfat Greek Yogurt
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 Bell Peppers
time-saving
tips & techniques
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Cut off and discard the stems of the bell peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the piquante peppers. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. 

Cook the chicken
2 Cook the chicken

Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat.In a large pan (nonstick, if you have one), heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Cook the vegetables
3 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bell peppers. Cook, stirring occasionally,  2 to 3 minutes, or until the vegetables have softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute,  or until the liquid has cooked off. Turn off the heat. 

Make the pepper yogurt & serve your dish
4 Make the pepper yogurt & serve your dish

Meanwhile, in a bowl, combine the yogurt and chopped piquante peppers. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked vegetables, cooked chicken, pepper yogurt, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Tips from Home Chefs

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Cajun Chicken Lettuce Cups

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve, peel, and small dice the onion. Cut off and discard the stems of the bell peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the piquante peppers. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. 

2 Cook the chicken

Pat the chicken dry with paper towels; place in a large bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat.In a large pan (nonstick, if you have one), heat  2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and cover with foil to keep warm.

Cook the chicken
Cook the vegetables
3 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bell peppers. Cook, stirring occasionally,  2 to 3 minutes, or until the vegetables have softened. Add the worcestershire sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute,  or until the liquid has cooked off. Turn off the heat. 

4 Make the pepper yogurt & serve your dish

Meanwhile, in a bowl, combine the yogurt and chopped piquante peppers. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, cooked vegetables, cooked chicken, pepper yogurt, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Make the pepper yogurt & serve your dish
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