Peanut Chicken Lettuce Cups with Quinoa & Mushrooms

Peanut Chicken Lettuce Cups

with Quinoa & Mushrooms

Group Created with Sketch. 25 min
WW™ Approved Diabetes Friendly Carb Conscious i
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Recipe only available for Friday delivery.
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 520 Cals/serving

These vibrant lettuce cups are filled with red quinoa, seared chicken and vegetables, and crunchy marinated radishes—all brought together with our irresistibly sweet and savory sauce of peanut butter spread and soy glaze.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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ingredients
Peanut Chicken Lettuce Cups with Quinoa & Mushrooms
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Red Quinoa
  • 1 head Butter Lettuce
  • 4 oz Cremini Mushrooms
  • 1 Poblano Pepper
  • 3 oz Radishes
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Smooth Peanut Butter Spread
time-saving
tips & techniques
Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut the mushrooms into bite-sized pieces. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the soy glaze, peanut butter spread, and 1 tablespoon of warm water. Taste, then season with salt and pepper if desired.

Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Add the mushroom pieces and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Serve your dish:
4 Serve your dish:

Serve the lettuce leaves, cooked quinoa, cooked chicken and vegetables, marinated radishes, and sauce separately. Assemble each cup using 2 lettuce leaves. Enjoy!

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Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut the mushrooms into bite-sized pieces. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the soy glaze, peanut butter spread, and 1 tablespoon of warm water. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the sauce:
Cook the chicken & vegetables:
3 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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. Add the mushroom pieces and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Serve your dish:

Serve the lettuce leaves, cooked quinoa, cooked chicken and vegetables, marinated radishes, and sauce separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Serve your dish: