Lettuce Tacos with Chicken, Vegetables and Chimichurri by @aliterdulcia

1h10

2 servings

🍗

300 g

Chicken breast

🥕

8

Little gem lettuce leaves

🧅

2

Spring onion

🍄

150 g

Mushrooms

🥒

Courgette

🫑

150 g

Yellow pepper

🧀

100 g

Fresh cheese

🍅

150 g

Cherry tomatoes

🧄

2 cloves

Garlic

🫒

45 ml

Extra virgin olive oil

🧂

3 g

Salt

⚫

1 g

Black pepper

🍇

15 ml

Balsamic vinegar

🍬

25 g

Sugar

🥫

60 ml

Chimichurri sauce

  1. Slice
    • garlic
    • chicken breast

    Slice the garlic and cut the chicken breast into bite-size cubes.

  2. Heat
    • extra virgin olive oil

    Heat 1 tablespoon of extra virgin olive oil in the frying pan over medium-high heat.

  3. Sauté
    • chicken breast
    • garlic
    • salt

    Sauté the chicken with garlic, salt, and black pepper until cooked through and lightly browned, about 6 to 8 minutes.

  4. Transfer
    • chicken breast

    Transfer the cooked chicken to a mixing bowl and keep it warm.

  5. Slice
    • spring onion

    Thinly slice the spring onion into julienne strips.

  6. Cook
    • spring onion
    • extra virgin olive oil

    Cook the spring onion in 1 tablespoon of extra virgin olive oil over low heat for 40 minutes.

  7. Add
    • spring onion
    • balsamic vinegar

    Increase the heat and add the balsamic vinegar to the spring onion.

  8. Stir
    • spring onion
    • sugar

    Stir in the sugar and cook until the liquid thickens into a caramelized coating.

  9. Slice
    • fresh mushrooms
    • courgette

    Slice the mushrooms and cut the courgette into thin batons.

  10. Slice
    • yellow bell pepper
    • cherry tomatoes

    Slice the yellow bell pepper into julienne strips and halve the cherry tomatoes.

  11. Sauté
    • fresh mushrooms
    • salt

    Sauté the mushrooms with salt and black pepper until browned, about 5 minutes.

  12. Sauté
    • courgette
    • yellow bell pepper
    • extra virgin olive oil

    Sauté the courgette and yellow bell pepper in 1 tablespoon of extra virgin olive oil with salt until tender-crisp, about 5 minutes.

  13. Cook
    • cherry tomatoes

    Cook the cherry tomatoes over high heat until blistered, about 3 minutes.

  14. Place
    • little gem lettuce leaves
    • chicken breast
    • fresh mushrooms

    Place one little gem lettuce leaf on each serving plate and fill it with chicken, mushrooms, courgette, yellow bell pepper, tomatoes, and caramelized spring onion.

  15. Top
    • fresh cheese
    • chimichurri sauce
    • Little gem lettuce leaves

    Top the lettuce tacos with diced fresh cheese and drizzle with chimichurri sauce.

Lettuce Tacos with Chicken, Vegetables and Chimichurri by @aliterdulcia

1h10

2 servings

🍗

300 g

Chicken breast

🥕

8

Little gem lettuce leaves

🧅

2

Spring onion

🍄

150 g

Mushrooms

🥒

Courgette

🫑

150 g

Yellow pepper

🧀

100 g

Fresh cheese

🍅

150 g

Cherry tomatoes

🧄

2 cloves

Garlic

🫒

45 ml

Extra virgin olive oil

🧂

3 g

Salt

⚫

1 g

Black pepper

🍇

15 ml

Balsamic vinegar

🍬

25 g

Sugar

🥫

60 ml

Chimichurri sauce

Preparation Steps

  1. Step 1/15

    Slice the garlic and cut the chicken breast into bite-size cubes.

    🧄garlic
    🍗chicken breast
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Heat 1 tablespoon of extra virgin olive oil in the frying pan over medium-high heat.

    🫒extra virgin olive oil
    🍳frying pan
    🥄measuring spoons

  3. Step 3/15

    Sauté the chicken with garlic, salt, and black pepper until cooked through and lightly browned, about 6 to 8 minutes.

    🍗chicken breast
    🧄garlic
    🧂salt
    ⚫black pepper
    🍳frying pan
    🥄spatula

  4. Step 4/15

    Transfer the cooked chicken to a mixing bowl and keep it warm.

    🍗chicken breast
    🥄spatula
    🥣mixing bowl

  5. Step 5/15

    Thinly slice the spring onion into julienne strips.

    🧅spring onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/15

    Cook the spring onion in 1 tablespoon of extra virgin olive oil over low heat for 40 minutes.

    🧅spring onion
    🫒extra virgin olive oil
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  7. Step 7/15

    Increase the heat and add the balsamic vinegar to the spring onion.

    🧅spring onion
    🍇balsamic vinegar
    🍳frying pan
    🥄spatula

  8. Step 8/15

    Stir in the sugar and cook until the liquid thickens into a caramelized coating.

    🧅spring onion
    🍬sugar
    🍳frying pan
    🥄spatula

  9. Step 9/15

    Slice the mushrooms and cut the courgette into thin batons.

    🍄fresh mushrooms
    🥒courgette
    🔪chef's knife
    🪵cutting board

  10. Step 10/15

    Slice the yellow bell pepper into julienne strips and halve the cherry tomatoes.

    🫑yellow bell pepper
    🍅cherry tomatoes
    🔪chef's knife
    🪵cutting board

  11. Step 11/15

    Sauté the mushrooms with salt and black pepper until browned, about 5 minutes.

    🍄fresh mushrooms
    🧂salt
    ⚫black pepper
    🍳frying pan
    🥄spatula

  12. Step 12/15

    Sauté the courgette and yellow bell pepper in 1 tablespoon of extra virgin olive oil with salt until tender-crisp, about 5 minutes.

    🥒courgette
    🫑yellow bell pepper
    🫒extra virgin olive oil
    🧂salt
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  13. Step 13/15

    Cook the cherry tomatoes over high heat until blistered, about 3 minutes.

    🍅cherry tomatoes
    🍳frying pan
    🥄spatula

  14. Step 14/15

    Place one little gem lettuce leaf on each serving plate and fill it with chicken, mushrooms, courgette, yellow bell pepper, tomatoes, and caramelized spring onion.

    🥕little gem lettuce leaves
    🍗chicken breast
    🍄fresh mushrooms
    🥒courgette
    🫑yellow bell pepper
    🍅cherry tomatoes
    🧅spring onion
    🥣mixing bowl

  15. Step 15/15

    Top the lettuce tacos with diced fresh cheese and drizzle with chimichurri sauce.

    🧀fresh cheese
    🥫chimichurri sauce
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

Composition

Ingredients

Types

Meat, Vegetables, Dairy, Oils, Seasonings, Condiments, Sweeteners

Ingredients

Chicken breast, Little gem lettuce leaves, Spring onion, Mushrooms, Courgette, Yellow pepper, Fresh cheese, Cherry tomatoes, Garlic, Extra virgin olive oil, Salt, Black pepper, Balsamic vinegar, Sugar, Chimichurri sauce

Notes

Chicken breast (cut into small strips), Little gem lettuce leaves (used as taco shells), Spring onion (thinly sliced into julienne), Mushrooms (fresh), Courgette (cut into batons), Yellow pepper (cut into julienne), Fresh cheese (cut into cubes), Garlic (sliced thin), Salt (to taste), Black pepper (to taste), Balsamic vinegar (a splash, for caramelizing the onion), Sugar (for caramelizing the onion), Chimichurri sauce (or another sauce preferred)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-Free, High-Protein

Calories

445 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 25g, Fat: 24g, Fiber: 6g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 160mg, Potassium: 780mg, Iron: 2.4mg, Sodium: 590mg

Vitamins

Vitamin C: 105mg, Vitamin A: 170µg, Vitamin K: 43µg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, spatula, mixing bowl, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Lunch, Dinner, Summer, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Asturias

Various

Aspect

Texture

Crisp, Tender, Juicy, Creamy

Flavors

Savory, Sweet, Tangy, Herbal, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave assembled tacos at room temperature for more than 2 hours.), fridge : 3 days (Store cooked chicken and vegetables in an airtight container.,Keep lettuce leaves, cheese, and chimichurri separate until serving.), freezer : 60 days (Freeze cooked chicken and sautéed vegetables without lettuce, cheese, or sauce.,Thaw in the fridge and reheat thoroughly before assembling.)