Serves 2-3
Prep Time: 5 minutes
Cook Time: 15 minutes depending on chicken

UPF: 1 Red, 2 Green, 1/2 Blue
2B Mindset: Dinner

  • 1 head of bib or romaine lettuce
  • 1 lb of boneless/skinless chicken breasts (I used tenders for faster cooking)
  • 3 cups of chopped Brussels sprouts, broccoli slaw, or cabbage (whatever you prefer or can find- the photo is Brussels)
  • 1 cup of chopped raw cashews
  • 1.5 cups of Asian sauce (I used Trader Joe's Island Soy-aki, but anything you love and is relatively clean will work)
  • 2 Tbsp Olive oil
  • Salt and Pepper to Taste

  1. Tear off the bottom of the lettuce, separate leaves, wash, and lay to dry
  2. Heat Olive oil in large pan on medium heat
  3. Add chicken gently to avoid oil splatter
  4. Cook chicken for 5-7 minutes until sides begin to turn white
  5. Dust with salt & pepper and turn
  6. Dust with a few more salt and pepper shakes and cook until temperature reaches 165F
  7. Remove chicken from pan and cut or shred into bite sized peices
  8. Add cashews and roast until lightly browned
  9. Add chopped vegetables and saute lightly
  10. Add 1/4 cup of sauce and mix with the vegetable/cashew mixture until warm
  11. Remove mixture from the pan and into a serving bowl
  12. Add chicken back to pan with the remaining sauce and cook until flavors set and sauce is warm
  13. Move lettuce and chicken to serving plates/bowls
  14. Fill the lettuce with chicken and veggies and ENJOY a healthy meal

#5starathome (restaurants do not have such awesome snack cups and dinos in the photos!)