| Servings | Prep Time | Cook Time | Passive Time |
| 2people | 15minutes | 15minutes | 5minutes |
| Servings | Prep Time |
| 2people | 15minutes |
| Cook Time | Passive Time |
| 15minutes | 5minutes |
| Recipe Step | |
| Keto Code |
Ingredients
- 1/2 tbs olive oil
- 1 pound chicken breast
- 2 chipotle peppers 2-3 depending on your love of heat
- 3 tbs adobo sauce that comes from the jar
- 1/2 cup cilantro freshly chopped
- 1 lime
- 1/2 red bell pepper diced
- 3 scallions thinly sliced
- 1 head butter lettuce leaves rinsed and separated
- black pepper to taste
- sea salt to taste
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
Phase 1
- Heat olive oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
- In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
- Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper. Toss until combined.
- Serve a couple of Tbs. of the chicken mixture in each lettuce cup and garnish with scallions!
Phase 4
- Begin by Turn on the broiler. Arrange the corn on a rimmed baking sheet with a tsp of oil and a pinch of salt and pepper. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. You can toss them a couple of times throughout. Set aside. (Again corn is only ok for Phase 4 dieters) Phase 1-3 dieters should just skip this step.
Recipe Notes
Phase 4 modifications:
1 cup frozen corn (Phase 4 only) All other dieters could just use more bell peppers instead of corn
Credit: Photo and recipe courtesy of Bev Cooks