Ingredients
4 boneless, skinless chicken thighs
1 T extra virgin olive oil
½ tsp kosher salt
1 JAZZ™ apple, small diced
20 turns fresh cracked pepper
½ cup chopped marinated artichokes
¼ cup finely chopped kalamata olives
¼ cup finely chopped sundried tomatoes
½ cup crumbled feta cheese
⅓ cup greek yogurt
2 T lemon juice
½ tsp kosher salt
2 T freshly chopped parsley
1 head of romaine lettuce, washed and divided into individual leaves (trimming if necessary)
Directions
Preheat oven to 350 degrees.
Heat a large saute pan over high heat. Add 1 T olive oil and allow to warm.
Pat the chicken thighs dry with a paper towel and then season with ½ tsp salt and 20 turns of pepper.
Add the chicken thighs to the hot oil and sear on 3 minutes each side. Place the pan in the oven and bake the thighs the rest of the way for approximately 8-10 minutes.
Remove from the oven and allow to rest for 5 minutes. Dice into small pieces.
In a mixing bowl, stir together the artichokes, olives, tomatoes, feta cheese, greek yogurt, lemon juice, and salt. Fold in chicken and diced apples. Chill mixture.
Scoop a few spoonfuls of chicken mixture into the lettuce cups and garnish with fresh chopped parsley.
