Iceberg Babies Greek Chicken Lettuce Cups

Serves: 4

INGREDIENTS

Chicken and Marinade

2 boneless, skinless chicken breasts

1 T olive oil

1 clove garlic, minced

juice of half a lemon

1/2 t kosher salt

1/4 fresh ground pepper

1/2 t dried oregano

Tzatziki

1 c whole milk Greek yogurt

1 garlic clove, peeled and grated

1/2 c finely chopped Persian cucumber

juice of half a lemon

1/2 t kosher salt

Lettuce Cup Assembly

2 iceberg babies, cored and separated into cups

1/2 c baby tomatoes, halved

1/4 c pitted kalamata olives

1 Persian cucumber, chopped

1/4 c sliced red onion

1/4 c fresh dill fronds

Preparation

Marinate chicken. In a medium bowl, combine chicken with olive oil, garlic, lemon juice, salt, pepper, and oregano. Toss to combine. Cover and refrigerate for at least two hours or overnight. 

In the meantime, prepare tzatziki. Combine all ingredients in a small bowl and whisk together. Refrigerate until ready for use.

Remove chicken from the refrigerator about a half hour before cooking. Heat a medium skillet over medium heat for two minutes. Add the chicken to the pan, allowing it to cook undisturbed until the bottom side is golden, 8-10 minutes. Flip chicken breasts and cook the second side for an additional 8-10 minutes, until cooked through, or until an instant-read thermometer registers 165. Remove from heat and allow to cool before slicing into thin strips.