Greek Chicken and JAZZ™ Apple Lettuce Wraps
INGREDIENTS
- 4 boneless, skinless chicken thighs
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1 JAZZ™ apple, small diced
- 20 turns fresh cracked pepper
- 1/2 cup chopped marinated artichokes
- 1/4 cup finely chopped kalamata olives
- 1/4 cup finely chopped sundried tomatoes
- 1/2 cup crumbled feta cheese
- 1/3 cup Greek yogurt
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 2 tbsp freshly chopped parsley
- 1 head of romaine lettuce, washed and divided into individual leaves (trimming if necessary)
METHOD
- Preheat oven to 160 degrees Celsius
- Heat a large sauté pan over high heat. Add 1 tbsp olive oil and allow to warm
- Pat the chicken thighs dry with a paper towel and then season with ½ tsp salt and 20 turns of pepper
- Add the chicken thighs to the hot oil and sear on 3 minutes each side. Place the pan in the oven and bake the thighs the rest of the way for approximately 8-10 minutes
- Remove from the oven and allow to rest for 5 minutes. Dice into small pieces
- In a mixing bowl, stir together the artichokes, olives, tomatoes, feta cheese, Greek yogurt, lemon juice, and salt. Fold in chicken and diced JAZZ™ apples. Chill mixture
- Scoop a few spoonfuls of chicken mixture into the lettuce cups and garnish with fresh chopped parsley
Credit: Lorin Peters- @LorinMichel
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Serves
4
Prep Time
10 mins
Cooking Time
20 mins
