Inspired by my cos lettuce that I got at the food swap, I decided to cook Mexican chicken. I sliced some onions and chopped some red capsicum, tossing them through with hot olive oil in a small pan. I diced some chicken, tossing it in a spice and herb mix made up of 1½ tsp chilli powder, 1 tsp ground coriander, 1 tsp oregano, a pinch of paprika and a few grinds of black pepper. I then added the spiced chicken to the onion and capsicum mix and browned it off. A splash of tobasco sauce was added at the end to ‘fire it up’. Served on my cos lettuce leaf, with avocado, sliced raw mushrooms with grated cheese on top it made a delicious easy low carb meal.
All inspired by a humble lettuce leaf or two!