A quick and easy, healthy recipe- tangy lemon chicken tossed with bell peppers and onions and paired with an herby creamy sauce.
Ingredients: (makes about 5-7)
1. Lettuce, one, medium-sized
2. Boneless Chicken, ~300g (2 chicken breasts)
3. Garlic, minced, 1/2 tablespoon
4. Salt & Black pepper, for seasoning
5. Lemon juice 1 & 1/2 tablespoons
6. Raw Papaya, 1/2 teaspoon
7. Oregano, 1/2 teaspoon
8. Cooking Oil, 2-3 tablespoons
9. Mixed Bell Peppers, 2 tablespoons each, chopped
10. Onions, 2 tablespoons, chopped
11. Chicken stock, 1/2 cup
12. Cream, 1/2 cup
13. Butter, 2 small cubes
14. Chilli flakes, 1/2 teaspoon
Preparation:
1. Into a bowl, add chicken, salt, pepper, 1 tablespoon lemon juice, garlic, raw papaya and 1/4 teaspoon oregano. Mix and marinate for at least an hour or refrigerate overnight for best results.
2. Heat oil in a pan and cook the chicken over medium heat until it is coked through and lightly brown on both sides.
3. Lightly cool and dice the chicken and return to the pan.
4. Add bell peppers, onions and toss for a minute over medium heat.
5. Add 1/2 tablespoon of lemon juice and adjust seasoning. Mix well and remove from the pan.
6. To the same pan, add chicken stock, cream, butter, oregano, and chili flakes. Bring to a simmer over medium- low heat. Adjust seasoning and reduce until the sauce begins to thicken. Turn off the heat and transfer to a heat resistant bowl.
7. Rinse whole lettuce leaves and pat dry. Be careful not to tear them. Spoon out the chicken mixture into the center of the leaves and drizzle a tablespoon or two of the prepared sauce.
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