Cool Cajun Chicken Lettuce Cups with Pickled Pepper Yogurt & Peanuts
JAZZ UP DINNER

Cool Cajun Chicken Lettuce Cups

with Pickled Pepper Yogurt & Peanuts

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This fun family recipe draws inspiration from zesty Cajun flavors and celebrates Disney and Pixar’s Soul. Inspire a love of wholesome ingredients in your kids with this special recipe—and check out Soul streaming December 25 on Disney+. Click here to cook along to Disney’s Jazz playlist—Soul soundtrack available 12/18.
4 green SmartPoints® per serving
2 blue SmartPoints® per serving
2 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cool 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

Cool 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
Browse Steps
1 of 4