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INGREDIENTS:

  • 1/2 c. sweet chili sauce
  • 1/3 c. low-sodium soy sauce
  • Juice of 1 lime, plus wedges for serving
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. 
  • Sriracha
  • 2 tsp. 
  • freshly grated ginger
  • 2 cloves garlic, minced
  • 3 boneless skinless chicken breasts
  • 12 leaves romaine or butterhead lettuce, for cups
  • 1/2 red onion, thinly sliced
  • 1 carrot, shredded
  • 1 tbsp. freshly chopped cilantro

Directions:

  1. In a large bowl, combine chili sauce, soy sauce, lime juice, oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to bowl and toss with marinade.
  2. Heat a large grill pan over medium heat. Add chicken breasts and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Build your lettuce cups: Fill lettuce cups with chicken and garnish with onion, carrot, and cilantro. Serve with lime wedges on the side.