Spiced Chicken And Rice Lettuce Cups Recipe

About this recipe

Spiced Chicken and Rice Lettuce Cups are a delightful Indian-inspired snack ideal for busy professionals seeking a quick yet nourishing bite. Featuring tender chicken seasoned with Suhana Dal Makhani spice mix and fresh turmeric, paired with fluffy long-grain rice and crisp lettuce, these cups offer a perfect balance of protein, carbs, and fiber. The frozen mixed vegetables enhance the dish with vibrant colors and essential nutrients, while the hint of vinegar adds a tangy zest. This recipe is straightforward, with minimal prep and cooking time, making it a perfect one-pan solution for gym-goers or anyone craving a flavorful snack. Serve these fresh and crunchy lettuce cups as a light meal or a satisfying snack that fits seamlessly into your day.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 500 G Lettuce Icerberg(500 Gm)

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak for 10 minutes.
2. 2. Heat oil in a pan over medium heat and add ginger powder and turmeric, stirring for 30 seconds.
3. 3. Add diced chicken breast to the pan and cook until lightly browned on all sides, about 5 minutes.
4. 4. Stir in Suhana Dal Makhani Spice Mix, black pepper, and rock salt, cooking for an additional 2 minutes.
5. 5. Add the frozen mixed vegetables to the pan and sauté for 3-4 minutes until softened.
6. 6. Drain the soaked rice and add it to the pan along with water and vinegar.
7. 7. Reduce heat to low, cover, and let the mixture simmer until the rice is fully cooked and water is absorbed, approximately 15 minutes.
8. 8. Remove the pan from heat and let it cool slightly to ensure the flavors meld together.
9. 9. Wash and dry the iceberg lettuce leaves, ensuring they remain crisp and intact.
10. 10. Spoon the chicken and rice mixture into the lettuce leaves, folding them gently to form cups.
11. 11. Serve the lettuce cups immediately or refrigerate them for later consumption.