4 ounces skinless, boneless chicken breast meat
2 tablespoons vegetable oil
1 1/4 teaspoons paprika
1/2 teaspoon garlic powder
1 teaspoon chicken bouillon granules
1 teaspoon paprika powder
1 teaspoon paprika salt
1 tablespoon coconut cream
3 carrots, sliced
1 cup fresh broccoli florets
Cook chicken in an electric skillet. Pour oil into skillet and add chicken. Cook, stirring occasionally, for 5 minutes; allow to cook for 5 minutes, stirring constantly. Remove from skillet and let cool.
Heat vegetable oil in a large skillet over medium heat. Add the paprika, garlic powder, chicken bouillon, paprika salt, coconut cream, carrots, broccoli and chicken; bring to a boil. Reduce heat to medium and cook, stirring constantly, for 5 minutes. Stir in coconut cream and chicken.
Return chicken to skillet and stir occasionally until chicken is flaked and juices run clear. Remove chicken from skillet and place in a plastic container. Return skillet to medium heat. Add coconut cream and lemon juice to skillet. Stir. Cover with plastic wrap and simmer over medium heat for 5 minutes.
Place lettuce in the prepared container. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Stuff lettuce with chicken mixture. Stuff with carrots and broccoli. Wrap with remaining lettuce. Place chicken mixture in a 8x8 inch casserole dish. Place covers on top of lettuce and sprinkle with coconut cream.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour.