30 Minute Greek Chicken Lettuce Cups with Avocado Tzatziki.
Did you have the most romantic weekend ever?
Are you eating your way out of the heart shaped box of truffles because right now, it’s pretty much like, what resolutions?
I’m going to save your soul then. With chicken and salad in a cup of lettuce. I swear it is about 673% better than it sounds.
This is very much a combo of some of my favorite recipes. First, the greek chicken pitas in Seriously Delish, which you can also find a version of here. And second, this greek salad, which I love oh so freaking much because it marinates and sits and soaks up loads of flavor.
And it’s vinegary beyond belief. Vinegar FTW always. Something about feta + seasoning + vinegar-based dressings make me lose my marbles. In a good way.
P.S. this salad makes a ton. You’ll adore the leftovers.
The chicken can be made in 20 minutes. Actually, waaay less than 20, about 12. Of course, if you want tons and tons of flavor, you could marinate it overnight. But simply flavor it up and stick it under the broiler. This is the method that we’ve been using for all of our chicken lately. In fact, for at least six months of so – after finding this spicy honey chicken recipe last spring. It is SO good. And sosososo simple.
That’s what we need right this second, right? I mean especially with all the stress of wondering if Leo is finally going to get an Oscar.
Something easy, to keep us in check.
Also, let’s talk lettuce cups. Mine must be butter lettuce or even, wait for it… iceberg. It just works! I love the fresh crisp crunch. And if I don’t want iceberg, then it HAS to be butter because that is so super soft and smooth and dreamy. Don’t even give me romaine and if you think I can possibly wrap something up in swiss chard, we clearly don’t know each other very well. That is waaaay too much crunchy greenery for my liking. Totally wish I could get into it, but it’s a lost cause.
At least for now.
But there’s avocado tzatziki. Eeeeeep. !!!
I simply threw an avocado into the food processor with my greek yogurt, dill, cucumber and a few other delicious things. While this took away a bit of the tang from the yogurt, it added such a delicious richness. Combined with the dressing on the greek salad and the teeny crumbles of feta?!
Dead. Just completely and utterly dead.
Guys. I have had the most MAJOR recipe fails the last couple of weeks, so this was born after a day of nothing working at all. I made these stupid egg cup things three times with no luck. Two recipes of granola bars fell apart and I burnt the ever living heck out of chicken and filled the entire house with smoke. I do that (fill the house with smoke) on a weekly basis (at least) but this was next level filling the house with smoke.
I was so hungry that I’d eat a plate of vegetables, and when I’m feeling that way, I go for it.
And we have a winner!
- 1 pound boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1 lemon, zest freshly grated and juice
- 2 tablespoons honey
- 8 to 10 fresh butter lettuce leaves
- 2 shallots, thinly sliced
- 2 cups grape tomatoes, halved or quartered
- 1/3 cup roasted red peppers, chopped
- 1 seedless cucumber, peeled and chopped
- 1 cup pitted kalamata olives, some sliced if desired
- 6 ounces feta
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 1 avocado
- 1/2 cup plain Greek yogurt
- 1/2 seedless cucumber, diced
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat the broiler in your oven to the highest setting with the oven rack about six inches below (I set my rack on the second-highest level.) Spray a baking dish with nonstick spray. Place the chicken in the dish.
- Stir together the salt, pepper, dill and garlic. Cover the chicken evenly on both sides. Place it directly under the broiler and broil for 6 minutes, then flip the chicken and broil for 6 minutes more. While the chicken is cooking, whisk together the honey, lemon juice and lemon zest. Once the chicken is finished, brush the honey mixture on top and broil for 2 more minutes. Flip the chicken, brush the other side and broil 2 minutes move. Remove from the oven and let cool, then slice.
- To assemble the lettuce cups, spread some tzatziki in the bottom of the butter leaf. Top with the greek salad, the chicken, and any extra feta.
- Place the shallots, tomatoes, peppers, cucumbers, olives and half of the feta in a large bowl. In a smaller bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Slowly stream in the olive oil and whisk until the dressing comes together. Pour it over the vegetables and let sit under ready to use. You can store this in the fridge, even overnight, for tons of flavor! Right before serving, I use half of what is left of the feta to stir into the veg, and the other half for topping the cups. This makes for a good amount of leftovers! I keep mine sealed in the fridge for 2 to 3 days.
- Add all ingredients to a food processor and blend until combined. You can leave this as chunky or as smooth as you’d like!
so much more room for truffles now.