Careme

Ingredients

• Chef's Counter Cilantro Lime Chicken Thigh 16 oz $4.99 sale
• Green cabbage 1/2 small head $3.38
• Organic green bell pepper 1 pepper $1.99
• Organic yellow onion 1 medium $1.87
• Organic cilantro 1 bunch, use 2 tablespoons chopped $2.49
• Organic cucumber 1 $1.99
• Organic garlic bulbs 1 bulb, use 2 cloves $2.49
• Organic green leaf lettuce 1 head, use 8 large leaves $3.49
• Olive oil 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry
• Ground cumin 1/2 teaspoon, optional pantry
• Chili flakes or chili powder 1/4 teaspoon, optional pantry

Instructions

1. Prep the 16 oz Chef's Counter Cilantro Lime Chicken Thigh priced at $4.99 sale by cutting into bite-size strips if needed. Thinly slice 1 medium organic yellow onion priced at $1.87 and 1 organic green bell pepper priced at $1.99. Shred about 3 cups from 1/2 small head green cabbage priced at $3.38. Dice 1 organic cucumber priced at $1.99. Mince 2 cloves from 1 organic garlic bulb priced at $2.49. Chop 2 tablespoons cilantro from the $2.49 bunch. Separate and wash 8 large leaves from 1 head organic green leaf lettuce priced at $3.49.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 16 oz cilantro lime chicken thigh and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
3. Add the sliced onion, sliced green bell pepper, and minced 2 garlic cloves to the skillet. Season with 1/2 teaspoon salt, black pepper, 1/2 teaspoon ground cumin if using, and 1/4 teaspoon chili flakes if using. Cook 4 to 5 minutes until the vegetables soften and pick up a little char.
4. Add the 3 cups shredded cabbage to the skillet and toss for 2 to 3 minutes just until slightly wilted but still crisp. Stir in half of the chopped cilantro.
5. In a small bowl, combine the diced cucumber with the remaining chopped cilantro and a pinch of salt for a quick fresh topping.
6. Serve the chicken-pepper-cabbage mixture in the 8 lettuce leaves as cups, or as a bowl-style skillet dinner. Top with the cucumber-cilantro mixture and plenty of black pepper.