1 tablespoon extra virgin olive oil (EVOO)
4 chicken breasts, cut into bite-sized chunks
1/2 cup LOW sodium soy sauce
2 tablespoons fresh minced ginger
1 head iceberg lettuce, remove each leaf carefully to create cups
2 carrots, shredded
4 zucchini, shredded
In a large skillet with 1 turn of the pan of EVOO, brown the chicken on all sides, about 5 minutes.
Add the soy sauce and ginger, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes.
Serve the chicken in the iceberg lettuce cups garnished with carrots and zucchini and enjoy!
