Lemon-pepper chicken cups

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5 min


3 -1/2 (875 mL), for 4 servings

* PLUS Cooking time: 6 minutes
Lemon-pepper chicken cups

Andreas Trauttmansdorff


  • 4 oil-packed sun-dried tomatoes , halved
  • 500 g lean ground chicken , or turkey
  • 1 1/2 tsp lemon pepper seasoning , or grated zest of 1/2 lemon and 1 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 3 green onions
  • 1 head Boston lettuce
  • 1/2 up crumbled goat cheese or feta
  • 1 to 2 tbsp freshly squeezed lemon juice , optional


  • Pat sun-dried tomatoes with paper towel, then finely chop. Crumble meat into a large, non-stick frying pan over medium-high heat. Sprinkle with sun-dried tomatoes, lemon-and-pepper seasoning and salt. Using a fork, stir frequently to keep meat crumbly. Cook until no pink remains, about 6 minutes.
  • Meanwhile, thinly slice green onions. Place a small bowl in centre of a large platter. Separate lettuce leaves and keep whole. Wash and dry leaves, then arrange around bowl. Stir green onions and cheese into cooked chicken mixture. Taste and add lemon juice, if needed. Spoon warm chicken mixture into bowl. Have guests spoon mixture onto lettuce leaves. Wrap and enjoy!

Nutrition (per serving)

  • Calories
  • 72,
  • Protein
  • 6.9 g,
  • Carbohydrates
  • 0.9 g,
  • Fat
  • 4.4 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 160 mg.

Leaves of buttery-smooth Boston lettuce cradle lemony chicken and tangy sun-dried tomatoes. This dish is great for a light low-carb lunch or a speedy dinner – just wrap in tortillas or tuck in crusty buns and use tzatziki for dipping.