Submitted by: Kelly G.
Kelly says, “This is a quick, easy, and healthy meal. My kids love it!”
Ingredients:
2 or 3 chicken breasts, diced
Olive oil
Yellow squash
1 C. shredded carrots
1 C. baby portabella mushrooms
2-3 Tbsp Teriyaki sauce, to taste
Butter lettuce
Directions:
In a skillet, heat diced chicken breast in olive oil over medium heat. Once cooked completely, reduce to low and move the chicken mixture to one side of the skillet and add one diced yellow squash, one cup shredded carrots and one cup sliced baby portabella mushrooms. Cook on low heat and stir often, adding a teaspoon of olive oil to the pan as needed. After a couple minutes of cooking, add any type of teriyaki sauce to the chicken/veggie mixture - about two to three tablespoons (or more as you desire). Put the lid over the mixture to let it steam for a couple minutes. Turn off heat and set aside. Prep some fresh butter lettuce by individually rinsing 7-10 leaves. Pour chicken mixture into the pieces of butter lettuce and serve.
