A clean and tasty asian inspired dish that uses lettuce wraps in place of corn or wheat for a grain-free, protein packed meal.

You will need:

• 2 tbs avocado oil
• 1 pound ground chicken
• 1 red bell pepper, diced
• 4 scallions, white and green parts sliced and seperated
• 1/4 cup raw cashews
• 1/2 cup teriyaki sauce of choice (we like Primal Kitchen)
• Salt to taste
• Iceberg lettuce leaves, for serving

Instructions:

1. Heat a large skillet over medium heat.
2. Add the avocado oil and heat until shimmering.
3. Add the ground chicken, stirring and breaking up the meat until it is browned and cooked through, about 5 minutes.
4. Add the bell pepper, scallion whites, and cashews, stirring until the peppers are softened, about 3 minutes.
5. Stir in the teriyaki sauce and toss to coat. Cook stirring occasionally until the sauce has thickened, about 2 minutes.
6. Add salt to taste and sprinkle in the scallion greens.
7. Remove from heat and transfer to a serving bowl with iceberg lettuce leaves on a separate plate.
8. Scoop chicken mix into the leaves and enjoy.

You can serve this with rice or as is!