Chicken Cheesesteak Lettuce Cups
It’s important that you use a sharp knife for this recipe.
1 pound trimmed boneless, skinless chicken breasts
1 teaspoon olive oil
1 teaspoon salt-free garlic herb seasoning
1/8+1/16 teaspoon sea salt
olive oil spray
1 cup white onion slivers
4 (2/4 ounce) slices light or reduced-fat provolone cheese
3 tablespoons frained, jarred, sliced, pickled hot or sweet cherry peppers or fewer, to taste
8 small iceberg lettuce leaves
4 tablespoons low sodium or no salt added ketchup
Shave the chicken by holding a very sharp knife at a 45 degree angle and cutting slivers from the breast, basically tearing it until it’s all shaved–it should be cut much more finely than if it were simply sliced (Don’t know how to do it? Visit www.devinalexander.com/youcan for a video demo). Transfer it to a medium bowl. Drizzle the olive oil over top. Season with the garlic herb seasoning and salt. Toss the mixture until the chicken is evenly seasoned.
Lightly mist a large nonstick frying pan with spray. Add the onions and place it over medium heat. Cook the onions until they are tender and lightly browned. Remove them from the pan and cover them to keep them warm. Turn the heat to medium-high.then add the chicken. Using 2 spatulas, cook the chicken by pulling apart the chicken to ensure even browning as the shavings cook. When no longer pink, and lightly browned on the outsides, turn off the heat and the onions back to the pan. Quickly toss the onions and chicken and then spread the mixture in an even layer and top it with the cheese slices, side by side so the cheese melts. If it’s not melting from residual heat, turn the pan to low and place a lid over top just long enough to melt the cheese (you don’t want the chicken to become dry).
Divide the chicken mixture evenly among the lettuce leaves (about 1/2 cup in each) placing it in the center of each. Season with black pepper or additional salt-free garlic herb seasoning, if desired. Top with the peppers. Drizzle the ketchup evenly over the filling or serve it on the side. Enjoy immediately.
Makes 4 servings.
Each (2 lettuce cup) serving has: 263 calories, 7 g fat, 2.8 g saturated fat, 0 g trans fat, 70 mg cholesterol, 17 mg carbohydrates, 3 g fiber, 3 g sugars, 32 g protein, 358 mg sodium, 342 mg potassium, 190 mg phosphorus