1 head of Pacific petite romaine
1 tbsp olive oil
1 lb chicken, cut into small bite-size pieces
2 tsp za’atar spice
2 garlic cloves, minced
1 head lettuce
½ cup olives
1 container (8 oz.) tzatziki sauce
juice of 1/2 lemon
Salt to taste
1
In a medium nonstick pan, over medium-high heat, add oil, cubed chicken, lemon, za’atar and salt. Stir to combine and sauté until chicken is white and cooked through, about 8 to 10 minutes.
2
Add garlic and sauté until fragrant, about 1 minute. Remove pan from heat and reserve to the side.
3
While chicken is cooking, rinse lettuce, dry well and carefully tear off individual leaves to form cups. Plate lettuce cups on a large serving platter.
4
Once chicken is cooked, stir with a slotted spoon, then scoop into a family-style serving bowl.
5
Assemble lettuce cups by adding chicken with olives and a dash of tzatziki.
Ingredients
1 head of Pacific petite romaine
1 tbsp olive oil
1 lb chicken, cut into small bite-size pieces
2 tsp za’atar spice
2 garlic cloves, minced
1 head lettuce
½ cup olives
1 container (8 oz.) tzatziki sauce
juice of 1/2 lemon
Salt to taste