Cottage Cheese Lemon Garlic Chicken Lettuce Cups (Printable)
Tender diced chicken coated in creamy lemon-garlic cottage cheese, nestled in crisp lettuce cups with fresh vegetables for a light, protein-rich meal.
# List of ingredients:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Cottage Cheese Mixture
05 - 1 cup cottage cheese
06 - 2 tablespoons fresh lemon juice
07 - 1 teaspoon lemon zest
08 - 2 cloves garlic, finely minced
09 - 2 tablespoons fresh parsley, chopped
10 - 1/4 teaspoon chili flakes
→ Assembly
11 - 1 large head butter lettuce or romaine, leaves separated and washed
12 - 1/2 cup cherry tomatoes, quartered
13 - 1/4 cup red onion, finely diced
14 - Lemon wedges, for serving
# Steps:
01 - Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 6-7 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then dice into bite-sized pieces.
02 - In a medium bowl, combine cottage cheese, lemon juice, lemon zest, garlic, parsley, and chili flakes. Stir until well mixed and creamy.
03 - Add diced chicken to the cottage cheese mixture and toss to coat evenly, ensuring each piece is well-covered.
04 - Place 2-3 tablespoons of the chicken mixture into each lettuce leaf. Top with cherry tomatoes and red onion.
05 - Serve immediately with lemon wedges on the side for squeezing.
# Expert Advice:
01 -
- The cottage cheese creates an incredibly creamy sauce without any heavy cream or flour, keeping things light while still feeling indulgent
- Everything comes together in under 40 minutes, making it perfect for those weeknights when you want something fresh but satisfying
02 -
- The cottage cheese mixture might look slightly curdled in the bowl, but once you toss it with warm chicken, it transforms into this velvety sauce
- Butter lettuce cups are surprisingly sturdy, but do not overfill them or they will crack down the middle when you try to pick them up
03 -
- Pat your chicken completely dry before seasoning, otherwise you will end up steaming instead of searing and miss out on those gorgeous browned bits
- Use a microplane for the lemon zest to avoid any bitter white pith ending up in your dish