Week 5, Meal 1: Honey-lime chicken lettuce wraps with rice, mango, cucumber and creamy ginger soy dressing is by far the healthiest thing I’ve eaten in months. Probably the closest thing to a salad you”ll ever see me eat on this blog.
It wasn’t all bad though. I like cucumber. And mango too. Plus, you can’t go wrong with chicken, ginger or lime.
Alright, I’ll stop fronting. For a bunch of dressed up fruits and veggies, this one was pretty darn tasty.
You know, if fruits and veggies are your thing, or whatever.
Shredded chicken with honey and lime lettuce wraps with rice, mango, cucumber and creamy ginger soy dressing (Yield: 2 servings)
1 head butter lettuce, leaves separated
1 large chicken breast, about 12 oz or so
2 limes, juiced
1 T honey
1/2 cup brown rice
water, amount determined by pkg directions for 1/2 cup rice
1 mango, small diced
1/2 cucumber, seeds removed, small diced
2 T soy sauce, low sodium
2 T vegetable oil
1 T pickled ginger
1 bunch scallions, sliced
Prep time: 30 min. Cook time: 45 min.
The first thing you’ll want to do is prep the fruits and veggies. That means removing the seeds from 1/2 cucumber and cutting into a small dice.
Slice 1 bunch of scallions.
Separate the leaves from 1 head of butter lettuce, rinse and dry in a salad spinner. Reserve.
Cut 1 mango
into a small dice as well. Do it like this
, because I did it just by guessing and I’m lucky it turned out so pretty. Note to self: A mango does not open as easily as an avocado. AT ALL.
Finally, juice 2 limes.
Cook 1/2 cup of brown rice according to your package’s directions (mine were boil water, pour in rice and reduce to a simmer for 40 minutes). Preheat your grill to medium-high and while the rice is cookin’ and the grill’s a heatin’ do these steps:
Combine lime juice with 1 T of honey and reserve.
In a blender, mix 2 T of vegetable oil, 2 T soy sauce and 1 T of pickled ginger to make the creamy soy ginger dressing.
This is what you’ll want the dressing to look like.
Season 1 chicken breast
with salt and pepper and cook on the grill 6-8 minutes per side (how to grill chicken
). Allow chicken to rest until it is cool to the touch and pull apart with your fingers. Toss with honey and lime juice.
When rice is done take the butter lettuce leaves and use as a cup. Place about 1 tbsp rice and 1 oz. of chicken in the cup and top with as much cucumber, mango, scallions, as you want. Drizzle with 1 t of ginger and soy dressing. A good serving of lettuce wraps is three to four per person depending on how hungry you are.Enjoy!