Chicken Taco Lettuce Boats
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 10 min
- Cost
- $20.50
- Nutrition
- 510 cal · 42g protein
- 20-min
- quick
- skillet
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Chicken Taco Lettuce Boats is a Mexican weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $21 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 3 tbsp taco seasoning
- 1 can low-sodium black beans (15 oz)
- 2 count romaine hearts
- 1 package grape tomatoes
- 1 bunch green onions
- 1 cup shredded Mexican blend cheese
- 1 cup guacamole
- 1 count lime
- 1 tbsp olive oil
Steps
- Heat the oil in a large skillet over medium-high. Add the ground chicken and taco seasoning and cook, breaking it up, 6 to 7 minutes until no pink remains (165°F).
- Drain and rinse the black beans, stir them into the chicken with a splash of water, and simmer 2 to 3 minutes until saucy. Squeeze in the juice of half the lime.
- While the chicken cooks, halve the grape tomatoes and slice the green onions. Pull the romaine hearts apart into whole leaves to use as boats.
- Fill each romaine leaf with the chicken and bean mixture, then top with tomatoes, cheese, green onions, and a spoonful of guacamole.
- Cut the remaining lime half into wedges to squeeze over the top.
- Picky eaters can skip the boats and have the chicken and beans plain as a bowl with a handful of cheese.
- Make ahead: cook the chicken and beans up to 3 days ahead and chill. Chop the tomatoes and green onions too. Reheat and fill the leaves just before serving.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 28 g
- Fiber
- 7 g
- Sugar
- 4 g
- Fat
- 26 g
- Saturated fat
- 9 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Kashish Lamba / Unsplash