Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper; set aside. Pat chicken dry with paper towels; season with 1/2 teaspoon each salt and black pepper. Place chicken on prepared baking pan. Bake 20 to 25 minutes or until internal temperature reaches 165 degrees. Cool slightly and shred chicken using 2 forks; transfer to a medium bowl.
Rolls without the rolls! Avocado makes the lettuce rolls creamy, and the Thai peanut sauce adds a spicy flavor to the shredded chicken.
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Servings and Ingredients
|4 (5-oz. each) Hy-Vee True boneless skinless chicken thighs|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|½ c. Hy-Vee Thai peanut sauce|
|8 butterhead lettuce leaves|
|2 avocados, pitted, peeled, and chopped|
|Fresh parsley, for garnish|
|Hy-Vee crushed red pepper, for serving|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Meat thermometer
- Medium bowl
Add peanut sauce; toss to coat. Spoon chicken mixture into butterhead lettuce cups; top with avocados. Garnish with fresh parsley and crushed red pepper, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 135mg
- Sodium: 740mg
- Total Carbohydrates: 18g
- Protein: 32g