EXPLORE:

Signature Sauce

Cuban chicken and zucchini lettuce wraps with sweet potato fries

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 560 Calories/Serving

30 – 40 Minutes

Our house-made Cuban mojo marinade infuses these paleo chicken lettuce wraps with sweet, citrusy flavors balanced by a side of earthy sweet potato fries.

Ingredients

  • Sun Basket mojo marinade (orange juice - lime juice - olive oil - fresh garlic - salt - Aleppo chile flakes - yellow onion - cumin - dried oregano)
  • 10 ounces boneless skinless chicken thigh pieces
  • 1 or 2 zucchini (about ¾ pound total)
  • 1 sweet potato
  • Zucchini spice blend (chili powder - sweet smoked paprika)
  • 1 avocado
  • 1 romaine heart
  • 3 or 4 sprigs fresh cilantro

Chef's Tip

Size matters! When roasting the potatoes, use a sheet pan large enough to spread the wedges in a single layer to help ensure they cook evenly (we recommend a pan about 17 by 12 inches). Use a stainless-steel pan if you have one; a darker metal pan will speed the browning, so give the potatoes an extra stir or two as they roast.

Make It Leaner

To slash 105 calories and 9 grams of fat per serving, use just half the avocado-mojo mixture. Bonus: enjoy the rest for avocado toast the next day.

Instructions

1

Marinate the chicken

Heat the oven to 450°F.
  • Set aside 2 tablespoons mojo marinade for the avocado.
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, toss the chicken with the remaining mojo marinade. Let stand while you prepare the zucchini and sweet potato.

2

Roast the zucchini and sweet potato

  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-wide wedges.
On one end of a sheet pan, toss the zucchini with the spice blend and 1 to 2 teaspoons oil, season with salt and pepper, and spread in an even layer. On the other end of the pan, toss the sweet potato with 1 to 2 teaspoons oil, season generously with salt and pepper, and spread in an even layer.
Roast in the oven, turning halfway through, until the zucchini is just tender and lightly browned, 8 to 10 minutes, and the sweet potato is tender and lightly browned, 20 to 25 minutes. Transfer the zucchini to a plate while the sweet potato finishes cooking.
While the zucchini and potato roast, cook the chicken.

3

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Using a slotted spoon, transfer the chicken from the marinade to the pan and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
While the chicken cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients

  • Cut the avocado in half; remove the pit and scoop out the flesh.
  • Trim the root end from the romaine heart; separate the leaves.
  • Coarsely chop the cilantro.
In a small bowl, using a masher or fork, mash together the avocado and remaining mojo marinade until smooth. Season to taste with salt and pepper.

5

Serve

Transfer the romaine leaves to individual plates. Fill the leaves with the chicken and roasted zucchini, top with the mashed avocado, and garnish with the cilantro. Serve with the sweet potato fries.

Nutrition per serving: Protein: 34g (68% DV), Fiber: 5g (20% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 115mg (38% DV), Sodium: 770mg (32% DV), Carbohydrates: 24g (8% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Similar Recipes

Beef and rice noodle salad with arugula pesto
Gluten-Free, Dairy-Free, Soy-Free
Baked pasta with butternut squash and Green Goddess salad
Gluten-Free, Vegetarian, Soy-Free
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten-Free, Vegetarian, Lean & Clean