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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 135mg
- Sodium: 740mg
- Total Carbohydrates: 18g
- Protein: 32g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 20%