Greek-Style Lettuce Cups

I completely love anything in a butter lettuce cup.  I was feeling so loggy after the holiday food fest,that all I wanted for a month was anything that was green  This is fresh, light and sparkling delish, and made me feel clean and ready to eat again!

Screen Shot 2016-02-19 at 10.11.16 AM

Ingredients:

chicken

  • 1 pound boneless, skinless chicken thighs (I’m all over the ones at Trader Joe’s
  • 1/2 teaspoon kosher 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

salad

  • 2 shallots, thinly sliced
  • 2 cups cherry, grape or any small tomatoes, halved or quartered
  • 1/3 cup roasted red peppers, chopped (jarred are fine)
  • 1 seedless cucumber, peeled and chopped (in love with Persian cakes)
  • 1 cup pitted kalamata olives, sliced or chopped
  • 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

directions:

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. Heat up the grill and cook until firm — about 10 minutes — or bake them in the oven. 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 grill for 2 more minutes. Flip the chicken, brush the other side and cook 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.

salad

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!

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!

 

from one of my favorite bloggers — Jessica Merchant at How Sweet Eats.

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