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30 Minute Greek Chicken Lettuce Cups with Avocado Tzatziki

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  • pound boneless, skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 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

avocado tzatziki

  • 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.

avocado tzatziki

  • Add all ingredients to a food processor and blend until combined. You can leave this as chunky or as smooth as you’d like!

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