Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, chopped
- 1½ tbsp olive oil
- 2 tbsp honey
- Juice of 1 lime
- 1 clove garlic, minced
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
For the Cups:
- 1 head romaine or butter lettuce, leaves separated
- 1 ripe avocado, diced
- ¾ cup canned black beans, drained and rinsed
- ¾ cup corn (fresh, frozen, or canned)
- ¼ cup diced red onion
- 2 tbsp chopped cilantro
For the Sauce:
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lime juice
- ½ tsp chipotle or smoked paprika
- Salt to taste
Instructions
Step 1: Prepare the Chicken
- Heat 1½ tablespoons of olive oil in a large skillet over medium heat.
- Add chopped chicken to the skillet.
- Drizzle in the honey, lime juice, and add garlic, cumin, smoked paprika, salt, and pepper.
- Sauté for 8–10 minutes or until the chicken is golden brown and fully cooked, turning occasionally for even cooking.
- Once cooked, set the chicken aside to rest.
Step 2: Mix the Sauce
- In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, chipotle or smoked paprika, and a pinch of salt.
- Stir until smooth and creamy. Adjust seasoning to taste. Refrigerate until ready to use.
Step 3: Assemble the Cups
- Lay out the lettuce leaves on a serving platter or tray.
- Into each cup, spoon in the honey-lime chicken.
- Add a few pieces of diced avocado.
- Sprinkle in black beans, corn, red onion, and fresh cilantro.
Step 4: Add the Sauce
- Drizzle the chipotle lime sauce over each filled lettuce cup.
- Optional: garnish with extra cilantro and a lime wedge.
Step 5: Serve
- Serve immediately while the chicken is warm and the lettuce is crisp.
- Enjoy as a light meal or party appetizer.
Notes
- Don’t overfill the lettuce cups to avoid them tearing or being difficult to eat.
- If using frozen corn, thaw and drain before adding to the cups.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 390 kcal
- Sodium: 410mg
- Protein: 27g