The garden bounty continues. Right now we have a lot of butterhead lettuce that we are munching through. I have never made lettuce cups before, but thought that it would be the perfect opportunity give it a whirl. We also finally have peas. You might recall that I planted Oregon Sugar Snow Peas back at the beginning of March and we are very excited to be harvesting off them already. The cool weather mixed with a few choice, sunny days has led to a nice tender crop to enjoy as the season changes.
I decided to do an Indian inspired chicken marinade and to toss it with the veggies too. This ended up being a very light dinner that I might consider adding some wheat or kamut berries to next time. I know the point of the lettuce cup is to avoid the bread, but I was really looking for something of a different texture here. However, the marinade flavors were really great and something I would like to try again, maybe on some skewers.
Ingredients (serves 2)
1 chicken breast
1/4 C olive oil
1/4 C balsamic vinegar
2 cloves of garlic, finely chopped
1/2 t kosher salt
1/2 t fresh cracked black pepper
1 t sugar
1 t yellow curry powder
1 T chives, chopped
Combine the marinade ingredients in a medium bowl, mixing with a fork. Put 1/8 cup in an air tight container and store on the counter (no longer than overnight). You will use this reserved amount for the veggies when you grill tomorrow. Put the rest of the marinade in a plastic quart size bag with the chicken breast and seal (air removed). Store overnight in the refrigerator.
1 marinated chicken breast from above!
3 oz pea pods, cut in half
1 small crown of broccoli, cut into flowerettes
6 medium crimini mushrooms, diced
1/4 small red onion, sliced
1/8 C marinade reserved from above
6 butterhead lettuce leaves
In a medium mixing bowl combine vegetables and reserved marinade, tossing to coat. Set aside.
Grill chicken over medium-high heat (400 degrees or so) for about 5-8 minutes on each side. Remove and allow to rest while you grill the vegetables. Using a grill basket, grill vegetables over medium-high heat until the vegetables are the doneness you prefer, we do about 15 minutes. Remove veggies from the grill and place back in the mixing bowl. Set aside.
Dice chicken into bite sized pieces and add to the veggies. Toss to combine. Fill each lettuce leaf with a large spoonful of the chicken mixture. Each cup should be about 2-3 bites.