Teriyaki Chicken Lettuce Wrap Board

I split this with my husband and it was sooo fun. I chopped all the raw veggies, cooked up the chicken, and we just made our own combos. Delish!!

2 Servings

1 lb chicken breast (2 leaners)

1 cup sprouts (2 greens)

1/2 cup red pepper (1 green)

1/2 cup scallion (1 green)

1/2 cup cucumber (1 green)

1 cup bibb lettuce (1 green)

2 tsp toasted sesame oil (2 healthy fats)

1/2 tsp red pepper flakes (1 condiment)

5 tsp teriyaki sauce (5 condiments)

1. Pound chicken thin and marinate in teriyaki sauce overnight in the fridge

2. Heat cast iron pan on medium high, add chicken and cook for 3 - 5 minutes depending on thickness. When chicken is browned, flip and cook the other side for 3 - 5 minutes until both sides are browned.

3. Transfer chicken to a plate and let it rest for 10 min. Slide into thin strips

4. Chop red pepper, cucumber, and scallion into thin strips

5. Mix sesame oil and red pepper flakes in small bowl

6. Assemble bibb lettuce, sprouts, and thinly sliced peppers, cucumber, and scallions onto a board. Place sesame sauce in the middle.

7. Serve and enjoy!!