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)


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.