Q1: What can I use if I don't have Korean red pepper flakes (gochugaru)?

If you can't find Korean red pepper flakes in Step 1, you have several substitution options. Regular red pepper flakes can work, though they'll provide a slightly different flavor profile. Alternatively, you could use a small amount of sriracha or chili paste to add heat and complexity to the marinade. If you prefer a milder version, you can simply omit the pepper flakes altogether without significantly impacting the overall recipe.

Q2: How can I tell if the chicken is fully cooked during Step 5 and Step 6?

The most reliable method is to use a meat thermometer to check that the internal temperature reaches 165°F, as specified in Step 6. Visual cues include golden-brown coloration and no pink remaining in the center of the chicken pieces. When cooking in the skillet, ensure you're cooking in a single layer and not overcrowding, which helps achieve even cooking. If you're unsure, cut into the thickest piece of chicken to verify there's no pink or raw-looking meat.

Q3: Can I make this recipe gluten-free?

Yes, you can easily modify this recipe to be gluten-free. Replace the low-sodium soy sauce in Step 1 with a gluten-free tamari or coconut aminos. These alternatives provide a similar umami flavor while ensuring the recipe remains compliant for those with gluten sensitivities. Double-check that any additional condiments like kimchi are also gluten-free, as some brands may contain wheat-based ingredients.

Q4: What if I don't have a non-stick skillet for Step 4?

If you don't have a non-stick skillet, you can use a regular stainless steel or cast iron pan. The key is to spray it thoroughly with olive oil cooking spray to prevent sticking. You might need to use a bit more cooking spray and be extra careful when flipping the chicken in Step 5 and Step 6. A well-seasoned cast iron skillet can work particularly well, providing excellent caramelization while minimizing sticking.

Chicken Lettuce Kimchi Cups

These Chicken Lettuce Kimchi Cups bring the bold, vibrant flavors of Korean cuisine to your Optavia meal plan in a perfectly portioned, grab-and-go format. Tender, lean chicken breast is seasoned with an aromatic blend of ginger, garlic, and Korean-inspired spices, then nestled into crisp butter lettuce leaves alongside tangy, probiotic-rich kimchi. Each bite delivers a satisfying combination of textures—from the crunch of fresh lettuce to the succulent chicken and the spicy-sour kick of fermented vegetables.

This recipe is designed specifically to meet Optavia's Lean & Green guidelines, featuring 5-6 ounces of lean protein paired with three servings of non-starchy vegetables. The kimchi not only adds incredible depth of flavor but also provides beneficial probiotics that support digestive health and gut microbiome balance. Unlike traditional Korean lettuce wraps that might include high-calorie sauces or rice, this version keeps things light and clean while maintaining authentic flavor profiles.

Perfect for meal prep, these lettuce cups can be assembled in minutes and transported easily in containers, making them ideal for busy professionals or anyone seeking a nutritious meal on the go. The chicken can be cooked in advance and stored separately from the lettuce and kimchi, allowing you to assemble fresh cups whenever hunger strikes. Whether you're new to Korean flavors or a seasoned enthusiast, this recipe offers a delicious way to enjoy international cuisine while staying committed to your health goals.

With approximately 250 calories per serving and over 35 grams of protein, this meal delivers exceptional nutritional value without sacrificing taste. The combination of lean protein, fiber-rich vegetables, and gut-healthy probiotics makes it a powerhouse meal that will keep you satisfied and energized throughout your day.

Mia

Recipe Author: Welcome to Mia's Kitchen, where every recipe is plant-forward, anti-inflammatory, and full of flavor. Her meals make it easy to eat well, support gut health, and enjoy balanced, wholesome cooking at home.

Nutrition

22 minutes

None servings

248 calories

Fat 5.20g

Carbs 9.80g

Protein 38.50g

Ingredients

12 oz	boneless, skinless chicken breast, cut into small cubes
2 cloves	garlic, minced
1 tsp	fresh ginger, grated
1 tbsp	low-sodium soy sauce
1 tsp	rice vinegar
1/2 tsp	sesame oil
1/2 tsp	Korean red pepper flakes (gochugaru) (optional)
1/4 tsp	black pepper
8 large leaves	butter lettuce leaves, washed and dried
1 cup	napa cabbage kimchi, drained and chopped
1/2 cup	cucumber, julienned
2 stalks	green onions, thinly sliced
1 tsp	sesame seeds (optional)
	cooking spray

Equipment

Cutting board

measuring spoons

measuring cups

chef's knife

medium mixing bowl

meat thermometer

whisk or fork

spatula or wooden spoon

grater for ginger

large non-stick skillet

Anti-Inflammatory Diet

The recipe features anti-inflammatory ingredients like ginger, garlic, and fermented kimchi, which support gut health and reduce inflammation while providing lean protein and nutrient-dense vegetables.

Clean Eating

This recipe embodies clean eating with whole, minimally processed ingredients like fresh chicken, vegetables, and naturally fermented kimchi, prepared simply without artificial additives or refined products.

Low-Carb Diet

An excellent low-carb option with only 8g net carbs per serving, using lettuce as a wrap, focusing on lean protein, and avoiding high-carb ingredients like rice or bread.

Optavia

Specifically designed for Optavia's Lean & Green meal guidelines, this recipe provides precisely portioned lean protein, non-starchy vegetables, and meets the diet's nutritional requirements.

Paleo Diet

This recipe perfectly aligns with Paleo principles, featuring lean chicken, fresh vegetables, and kimchi without any grains, legumes, dairy, or processed ingredients. The lettuce cups and whole food ingredients mirror the hunter-gatherer eating approach.

Instructions

In a medium bowl, combine the minced garlic, grated ginger, low-sodium soy sauce, rice vinegar, sesame oil, Korean red pepper flakes (if using), and black pepper. Whisk together until well combined.

2 min

Add the cubed chicken breast to the marinade and toss to coat evenly. Let marinate for 5 minutes at room temperature.

5 min

While the chicken marinates, prepare your lettuce cups by arranging the butter lettuce leaves on a serving platter. Set aside in the refrigerator to keep crisp.

1 min

Heat a large non-stick skillet over medium-high heat and spray with olive oil cooking spray (3 sprays).

1 min

4 min

Add the marinated chicken to the hot skillet in a single layer. Cook without stirring for 3-4 minutes until the bottom is golden brown.

5 min

Flip the chicken pieces and continue cooking for another 4-5 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F. The chicken should be golden and slightly caramelized.

Remove the skillet from heat and let the chicken rest for 2 minutes.

2 min

To assemble, place 2 lettuce leaves on each plate. Divide the cooked chicken evenly among the lettuce cups.

1 min

Top each lettuce cup with chopped kimchi, julienned cucumber, and sliced green onions.

1 min

Garnish with sesame seeds if desired. Serve immediately while the chicken is warm and the lettuce is crisp.

Chicken Lettuce Kimchi Cups

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Low-Carb Diet

Optavia

Paleo Diet

Instructions

Frequently Asked Questions

Q1: What can I use if I don't have Korean red pepper flakes (gochugaru)?

Q2: How can I tell if the chicken is fully cooked during Step 5 and Step 6?

Q3: Can I make this recipe gluten-free?

Q4: What if I don't have a non-stick skillet for Step 4?