12 oz Chicken Thighs (boneless, skinless)
½ cup Plain Greek Yogurt (divided)
1 ½ tbsp Greek Seasoning, Sea Salt & Black Pepper (to taste)
3 tbsp Extra Virgin Olive Oli (divided)
1 tbsp Lemon Juice
2 tbsp Fresh Dill (roughly chopped)
6 leaves Romaine (large, chopped)
1 Cucumber (small, chopped)
1 Tomato (large, chopped)
¼ cup Pitted Kalamata Olives
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Directions
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Place the chicken in a large bowl. Toss with half of the yogurt, Greek seasoning, salt, and
pepper. Mix well, then set aside for 30 minutes.
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Add the remaining yogurt, half of the oil, lemon, dill, salt, and pepper to a food processor or blender. Blend until smooth.
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Heat a pan over medium heat. Once hot, add the remaining oil, then add the chicken thighs. Cook for six to seven minutes per side until browned and cooked through. Remove from the pan, set aside to cool, and slice into strips.
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Place the romaine, cucumber, tomato, and olives in a large bowl. Add the chicken and dressing. Toss to combine.
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Divide evenly between plates and enjoy!
Ingredients
12 oz Chicken Thighs (boneless, skinless)
½ cup Plain Greek Yogurt (divided)
1 ½ tbsp Greek Seasoning, Sea Salt & Black Pepper (to taste)
3 tbsp Extra Virgin Olive Oli (divided)
1 tbsp Lemon Juice
2 tbsp Fresh Dill (roughly chopped)
6 leaves Romaine (large, chopped)
1 Cucumber (small, chopped)
1 Tomato (large, chopped)
¼ cup Pitted Kalamata Olives