This post is sponsored by Shenandoah Valley Organic.
The most satisfying meals are the ones where you’re happy eating it and happy you ate it. Especially during pregnancy, I try to find meals that are good for me but are also tasty and satisfy some of my cravings. Chicken Cobb Lettuce Wraps are a perfect example of that type of meal. The rich flavors of bacon and blue cheese, creamy avocado, refreshing lettuce and tomato, and tasty and nutritious egg, all compliment the star of the show, chili-garlic seasoned chicken.
The boneless, skinless chicken breast I used is Shenandoah Valley Organic USDA hand-cut chicken. I choose SVO because it’s quality poultry that is certified humane, comes in easy-to-open vacuum-sealed packaging, and you can even see what farm it originated from by entering the 4-letter code on each package into their website. This is a meal where you can feel good about the taste, nutrition, and quality of the ingredients.
This is a meal where you can feel good about the taste, nutrition, and quality of the ingredients.
Chicken Cobb Lettuce Wraps
- 3 large eggs
- 1 pound boneless skinless chicken breast (recommended: Shenandoah Valley Organic)
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon salt
- 4 slices bacon
- 1 ½ cups cherry tomatoes or any tomato variety you like halved or chopped
- ½ cup blue cheese crumbles 2 ounces
- 1 avocado peeled, pitted, and chopped
- 1 to 2 heads Bibb or Boston lettuce leaves separated
- Add the 3 eggs to a small pot and fill with enough cold water just to cover the eggs. Bring the eggs to a boil. Once boiling, cover the pot with a lid and remove the pot from heat. Let the eggs sit for 12 minutes, covered. Drain the hot water and run cold water over the eggs until they’re cool enough to handle. Peel the eggs and chop or slice. Set aside.
- Cut the chicken breasts into bite-size pieces. Place them in a large bowl and add the garlic powder, chili powder, cayenne pepper (optional), and salt. Toss to coat the chicken in the spices.
- In a large skillet, cook the bacon over medium-high heat until crisp on both sides. Transfer the bacon slices to a paper towel-lined plate (keep the skillet on the burner, but turn down the heat to medium if you notice it getting too hot/smoking).
- Add half of the cut-up chicken to the skillet, spread the pieces out in a single layer, and cook until browned on all sides and cooked through (you can test doneness by cutting into one piece of chicken, it should be white and opaque throughout), about 8 minutes. Transfer the cooked chicken to a plate, add the remaining half of the chicken to the skillet, and cook until browned on all sides and cooked through.
- Crumble the cooked bacon.
- Assemble the lettuce cups by layering each cup with a little egg, cooked chicken, crumbled bacon, crumbled blue cheese, tomatoes, and avocado. Serve!