National Nutrition Month Recipe of the Week: Buffalo Chicken Avocado Lettuce Cups

March is National Nutrition Month. In celebration of eating nutritious meals, Pomona Valley Hospital Medical Center is serving a special, healthy menu item each Thursday of the month in our cafeteria and sharing the recipe!

Buffalo Chicken Avocado Lettuce Cups

Prep Time: 30 minutes

Cook Time: 20 minutes

Serving Size: 1

INGREDIENTS

4 oz. Chicken Breast, shredded

1 oz. Hot Sauce

¼ Diced Avocado

3 Lettuce Cups

Marinated Red Onion (recipe below)

Salt & Pepper

¼ cup Mexican Brown Rice

Chopped Green Onion

1 oz. Low-fat Ranch Dressing

2 Celery sticks

2 Carrot sticks

Mexican Brown Rice

1 cup Brown Rice, Long Grain

2 cups Low Sodium Chicken Broth

1 tbsp. Tomato Paste

¼ tsp. Cumin, ground

¼ tsp. Garlic Powder

¼ cup Onions, yellow, fresh, diced

Marinated Red Onion

1 medium Red Onion, sliced

1 cup Vinegar

1 cup Sugar

DIRECTIONS

1. Poach chicken by adding boneless skinless chicken breast to a large pot of water and bring to a boil. Boil for about 10 minutes or until chicken is no longer pink.
2. Let the chicken rest for a few minutes and then shred using two forks to pull breasts apart.
3. Cook Mexican brown rice.
4. In a bowl toss chicken meat with hot sauce.
5. Layer the lettuce cups with rice, chicken, marinated onion, avocado and chopped green onion.
6. Drizzle low-fat dressing on top.

Mexican Brown Rice

1. In a large pan, add oil and heat over medium heat for 1 to 2 minutes.
2. Add rice to the pan and stir frequently, until rice is golden brown.
Add onions, tomato paste, cumin and garlic powder to rice. Add chicken broth.
4. Bring mixture to a boil, cover the pan and reduce heat to medium low. Simmer until the rice is tender.

Marinated Red Onion
1. Mix vinegar and sugar in a bowl. Add onions.
2. Let sit for 1 hour

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