Spring Romaine Boats with Chicken & Quinoa

These sassy little lettuce cups are brimming with fiery radish and tangy goat cheese. Plus, they’re perfectly portable for busy weeknights on the run.

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  • 2/3 cup red quinoa, rinsed (Try: Ancient Harvest Inca Red Organic Quinoa)

  • 1 tsp olive oil
  • 8 oz boneless, skinless chicken breast, cut into 1/4-inch strips
  • 3 green onions, sliced
  • Juice of 1/2 lemon
  • 1 tsp dried dill (Tip: Substitute with 2 to 3 tsp chopped fresh dill, plus additional for garnish.)

  • 1/2 tsp each sea salt and ground black pepper
  • 2 cups fresh green peas, cooked (or frozen and thawed) 12 outer romaine lettuce leaves
  • 4 radishes, halved and thinly sliced
  • 3 oz herbed goat cheese, crumbled


  1. Prepare quinoa according to package directions.
  2. Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, salt and pepper and sauté, stirring often and breaking up chicken into smaller pieces with spoon, until chicken is cooked through, about 3 more minutes.
  3. Stir in peas and cook until heated through. Remove from heat and stir in quinoa. Spoon mixture into lettuce leaves and top with radishes and cheese, dividing evenly.

Nutrition Information

  • Serving Size 3 leaves with toppings
  • Calories 310
  • Carbohydrate Content 33 g
  • Cholesterol Content 43 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 26 g
  • Saturated Fat Content 3.5 g
  • Sodium Content 445 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g