4 Serves
30 Mins
Heat the avocado oil in a large skillet over medium-high heat.
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Vitamin E
1 mg / 15 mgVitamin K
173 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
155 µg / 400 µgCalcium
80 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
316 mg / 1,250 mgPotassium
1576 mg / 4,700 mgSodium
97 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
15 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Add the mushrooms to the skillet and sauté until they are golden brown and caramelized.
Incorporate the ground chicken, minced garlic, and grated ginger into the skillet, cooking until the chicken is fully browned and cooked through.
Stir in the lemon juice and coconut aminos, then remove the skillet from the heat.
Spoon the chicken mixture into the fresh lettuce leaves, then garnish with chopped green onions and cilantro leaves before serving.
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