Description
Cajun chicken and grapefruit lettuce cups with Greek yogurt, salted almonds and fresh mint.
Ingredients
- ½ teaspoons Cumin
- ½ teaspoons Chili Powder
- ½ teaspoons Paprika
- 1 pound Boneless Chicken Tenderloins
- 8 leaves Bibb Lettuce
- ½ cups Nonfat Plain Greek Yogurt
- 1 whole Grapefruit, Peeled, Sectioned And Membranes Removed
- ¼ cups Salted Almonds, Chopped
- ¼ cups Fresh Mint, Chopped
Preparation
Preheat oven to 425 F. Line a rimmed baking sheet with foil and spray with cooking spray.
Mix together cumin, chili powder, and paprika. Rub mixture onto chicken tenderloins and lay them on the prepared baking sheet. Bake for about 6 minutes, turning over at the halfway point, until cooked all the way through. Remove from oven. Once cool, slice tenderloins into strips.
Lay lettuce cups flat. You are going to fill them as if they are tacos. Spread Greek yogurt in a strip down the middle. Divide chicken strips evenly among lettuce cups. Divide grapefruit evenly among the lettuce cups. Sprinkle with almonds and mint. Enjoy.
