The Wellorist


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Greek Chicken Lettuce Cups with Avocado Tzatziki

Prep time: 15 minutes Cook time: 15 minutes

Great source of…

✓ Protein ✓ Healthy fats ✓ Iodine ✓ Calcium ✓ Phosphorous ✓ Vitamins C, K, B-12



  • 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'


  • 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

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


  1. Heat broiler in oven to highest setting with oven rack about 6in below. Spray baking sheet with nonstick pray & add chicken.
  2. Stir together salt, pepper, dill, and garlic. Cover chicken evenly on both sides.
  3. Place directly under broiler and broil for 6 minutes. Flip chicken and broil for an additional 6 minutes.
  4. 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.
  5. Remove chicken from oven, let cool, and then slice.
  6. Chop the tomatoes, cucumber, peppers, and olives and set aside.
  7. Make avocado tzatziki: in a food processor, combine all tzatziki ingredients (see above).
  8. Assemble lettuce cups by spreading tzatziki on the bottom of each leaf then top with veggies, chicken, and feta.


  • Store salad overnight in the fridge for tons of flavor and a delicious lunch the following day!

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