Honey Lime Chicken Lettuce Cups with Crunchy Slaw

Why You’ll Love This Recipe

I love this dish for its balance—it’s light but filling, simple but packed with flavor. The honey lime chicken is perfectly tangy and savory with a touch of sweetness, while the slaw adds crunch and brightness. It’s naturally gluten-free, low-carb, and great for meal prep or entertaining. Best of all, it’s fast and easy to make, with fresh ingredients that leave me feeling good.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Honey Lime Chicken:
1 lb boneless, skinless chicken breast or thighs, cubed
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon soy sauce
½ teaspoon chili flakes (optional)
Salt and pepper, to taste
1 tablespoon chopped fresh cilantro (plus more for garnish)

For the Crunchy Slaw:
1 cup shredded red cabbage
½ cup shredded carrots
1 tablespoon rice vinegar or lime juice
1 teaspoon honey
Pinch of salt

To Serve:
1 head butter lettuce or Bibb lettuce, leaves separated and rinsed
Lime wedges, for garnish
Extra chopped cilantro

directions

1. I start by whisking together the olive oil, honey, lime juice, garlic, soy sauce, chili flakes (if using), salt, and pepper in a bowl. I add the cubed chicken and toss it to coat, then let it marinate for 15–30 minutes.

2. While the chicken marinates, I prepare the slaw. I mix together the shredded cabbage, carrots, rice vinegar (or lime juice), honey, and a pinch of salt in a small bowl. I toss everything well and refrigerate it until I’m ready to serve.

3. I heat a skillet over medium heat and add the marinated chicken. I cook it for 6–8 minutes, stirring occasionally, until it’s cooked through and lightly golden. I stir in the chopped cilantro at the end.

4. To assemble, I spoon the warm chicken into the center of each lettuce leaf, top with a bit of the slaw, and finish with extra cilantro and a squeeze of lime.

5. I serve them immediately while everything is fresh and bright.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories per serving: 310 kcal

Variations

Sometimes I add sliced avocado or a sprinkle of chopped peanuts for more richness and texture. For a spicier version, I mix a bit of sriracha or sambal into the chicken marinade. I’ve also made these with ground chicken or turkey for a quicker version. If I want extra crunch, I toss in some sliced cucumber or radish into the slaw.

storage/reheating

I store leftover chicken and slaw in separate airtight containers in the fridge for up to 3 days. I keep the lettuce leaves unassembled to avoid sogginess. When ready to eat, I simply reheat the chicken in a skillet or microwave and assemble fresh lettuce cups.

FAQs

Can I use ground chicken instead of cubed?

Yes, I’ve made this recipe with ground chicken and it works just as well. I just brown it in the skillet, then add the marinade ingredients and simmer until thickened.

What’s the best lettuce for cups?

I prefer butter lettuce or Bibb lettuce for their soft texture and cup-like shape. Romaine hearts also work well if I want a little more crunch.

Can I make this ahead of time?

Absolutely. I marinate and cook the chicken ahead, prep the slaw, and store everything separately. When ready to serve, I assemble the cups fresh.

Is there a dairy-free version?

This recipe is naturally dairy-free as written—no adjustments needed.

How do I keep the lettuce crisp?

I rinse and dry the leaves well, then store them in a sealed container with a paper towel to absorb moisture. They stay crisp for a couple of days this way.

Conclusion

These Honey Lime Chicken Lettuce Cups with Crunchy Slaw are everything I love in a quick and flavorful meal—fresh, vibrant, and satisfying without being heavy. They’re perfect for lunch, dinner, or even as a fun appetizer for gatherings. Every bite delivers a pop of sweet, tangy, and crunchy goodness that keeps me coming back for more.