Greek Chicken & Tzatziki Lettuce Plate
Method
Season the chicken with oregano, half of the lemon juice, salt and black pepper.
Heat a non-stick skillet over medium-high heat and cook the chicken for 5–6 minutes on each side, or until cooked through. Transfer to a plate and slice.
Place the Greek yogurt in a small bowl. Add the grated cucumber, garlic, remaining lemon juice, dill, mint, olive oil and a small pinch of salt. Stir until well combined.
Arrange the lettuce leaves on two serving plates.
Divide the sliced chicken between the lettuce leaves.
Add the cherry tomatoes, sliced cucumber and Kalamata olives alongside.
Spoon the tzatziki over or beside the chicken.
Serve immediately.
After grating the cucumber, gently squeeze out any excess moisture before mixing it with the yogurt. This keeps the tzatziki thick and creamy instead of watery.
Nutrition Facts
Per serving
