AuthorMike EgrieCategory, , DifficultyIntermediate
Greek Lemon Chicken Cups
Yields4 Servings
Prep Time8 minsCook Time12 minsTotal Time20 mins
 1 head of Pacific petite romaine
 1 tbsp olive oil
 1 lb chicken, cut into small bite-size pieces
 2 tsp za’atar spice
 2 garlic cloves, minced
 1 head lettuce
 ½ cup olives
 1 container (8 oz.) tzatziki sauce
 juice of 1/2 lemon
 Salt to taste
1

In a medium nonstick pan, over medium-high heat, add oil, cubed chicken, lemon, za’atar and salt. Stir to combine and sauté until chicken is white and cooked through, about 8 to 10 minutes.

2

Add garlic and sauté until fragrant, about 1 minute. Remove pan from heat and reserve to the side.

3

While chicken is cooking, rinse lettuce, dry well and carefully tear off individual leaves to form cups. Plate lettuce cups on a large serving platter.

4

Once chicken is cooked, stir with a slotted spoon, then scoop into a family-style serving bowl.

5

Assemble lettuce cups by adding chicken with olives and a dash of tzatziki.

Ingredients

 1 head of Pacific petite romaine
 1 tbsp olive oil
 1 lb chicken, cut into small bite-size pieces
 2 tsp za’atar spice
 2 garlic cloves, minced
 1 head lettuce
 ½ cup olives
 1 container (8 oz.) tzatziki sauce
 juice of 1/2 lemon
 Salt to taste

Directions

1

In a medium nonstick pan, over medium-high heat, add oil, cubed chicken, lemon, za’atar and salt. Stir to combine and sauté until chicken is white and cooked through, about 8 to 10 minutes.

2

Add garlic and sauté until fragrant, about 1 minute. Remove pan from heat and reserve to the side.

3

While chicken is cooking, rinse lettuce, dry well and carefully tear off individual leaves to form cups. Plate lettuce cups on a large serving platter.

4

Once chicken is cooked, stir with a slotted spoon, then scoop into a family-style serving bowl.

5

Assemble lettuce cups by adding chicken with olives and a dash of tzatziki.

Greek Lemon Chicken Cups
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