
Two delicious and healthy recipes in one: chicken pitas x greek salad!
Prep time: 15 minutes
Cook time: 15 minutes
Great source of…
✓ Protein
✓ Healthy fats
✓ Iodine
✓ Calcium
✓ Phosphorous
✓ Vitamins C, K, B-12
Ingredients:
Chicken
1 lb boneless, skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp fresh dill weed
1/2 tsp garlic powder
1 lemon (freshly grated zest and juiced)
2 tbsp honey
8-10 fresh butter lettuce leaves
Salad
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 (sliced if desired)
6 oz feta cheese
1/4 cup red wine vinegar
3 tbsp lemon juice
1 1/2 tbsp honey
2 garlic cloves, finely minced
1/2 tsp fresh dill weed
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1/2 cup extra virgin olive oil
Avocado Tzatziki
1 ripe avocado
1/2 cup plain greek yogurt or nut-based yogurt
1 garlic clove, minced
1/2 lemon, juiced
1 tbsp olive oil
1 tbsp fresh dill
1/2 tsp honey
1/4 tsp salt
1/4 tsp freshly ground black pepper
Steps:
Heat broiler in oven to highest setting with oven rack about 6in below. Spray baking sheet with nonstick pray & add chicken.
Stir together salt, pepper, dill, and garlic. Cover chicken evenly on both sides.
Place directly under broiler and broil for 6 minutes. Flip chicken and broil for an additional 6 minutes.
While chicken cooks, whisk together honey, lemon juice, and lemon zest. Once chicken is finished, brush honey mixture on top and broil for 2 more minutes. Brush other side of chicken and broil 2 more minutes.
Remove chicken from oven, let cool, and then slice.
Make salad: in a large bowl, place shallots, peppers, cucumbers, olives and half of feta. In a smaller bowl, whisk together vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Slowly add olive and whisk. Then, pour dressing over vegetables and let sit.
Make avocado tzatziki: in a food processor, combine all tzatziki ingredients (see above).
Assemble lettuce cups by spreading tzatziki on the bottom of each leaf then top with greek salad, chicken, and extra feta.
Tips:
Store salad overnight in the fridge for tons of flavor and a delicious lunch the following day!