Turkey and White Bean Lettuce Cups
Lean ground turkey and creamy cannellini beans cooked with garlic, herbs, and a touch of lemon, then spooned into crisp butter lettuce cups for a satisfying low-calorie lunch.
Ingredients
- 1 lb lean ground turkey (93% lean)
- 1 1/2 cups canned cannellini beans, rinsed and drained, rinsed
- 2 heads heads of butter lettuce, leaves separated
- 1 yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 tsp olive oil
- 1/2 cup low-sodium chicken broth
- 1/2 tsp dried rosemary, crumbled
- 1/2 tsp dried thyme
- 1 lemon, zested and juiced, zested, juiced
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
-
1
Heat 2 tsp olive oil in a large skillet over medium-high heat. Add 1 finely diced yellow onion and cook 3 to 4 minutes until softened.
-
2
Add 3 cloves minced garlic cloves, 1/2 tsp crumbled dried rosemary, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes; cook 30 seconds until fragrant.
-
3
Add 1 lb lean ground turkey (93% lean) and cook, breaking it up with a spoon, until no longer pink and internal temperature reaches 165°F (74°C), about 5 to 6 minutes.
-
4
Stir in 1 1/2 cups rinsed canned cannellini beans, rinsed and drained and 1/2 cup low-sodium chicken broth. Simmer 3 minutes until broth is mostly absorbed. Lightly mash some beans to thicken.
-
5
Remove from heat and stir in the zest and juice of 1 lemon, zested and juiced, 1/4 cup chopped fresh flat-leaf parsley, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
-
6
Spoon turkey and bean mixture into individual heads of butter lettuce, leaves separated. Serve immediately.