30-Minute Greek Chicken Lettuce Cups with Avocado Tzatziki

Oh hiiii.

Did you have a romantic weekend?

Are you working your way through a heart-shaped box of chocolates and wondering about resolutions? I’ve got a simple, satisfying fix: chicken and salad served in lettuce cups. It’s far better than it sounds—fresh, bright, and full of flavor.

These lettuce cups combine two favorites: the Greek chicken from Seriously Delish and a tangy Greek salad that soaks up a ton of flavor as it sits. The dressing is vinegar-forward—red wine vinegar and lemon bring a lively acidity that pairs perfectly with feta and herbs.

This salad makes a generous amount, so you’ll appreciate having leftovers for a couple of days.

The chicken cooks quickly—about 12 minutes under the broiler—but you can marinate it overnight if you want deeper flavor. Lately I’ve been broiling chicken with a quick seasoning, then brushing on a honey-lemon glaze for a finish. It’s simple and delicious.

On lettuce: I prefer butter lettuce for its soft, tender leaves, or iceberg when I want an extra crisp bite. Romaine and swiss chard aren’t my go-tos here—these cups need leaves that can cradle the filling without overpowering it.

And yes—there’s avocado tzatziki. I blended ripe avocado with Greek yogurt, dill, cucumber, lemon, garlic and a touch of olive oil. The avocado softens the tang of the yogurt and adds a silky richness that pairs beautifully with the salty feta and the tangy salad.

This recipe was born out of a cranky day in the kitchen—several failed attempts at other recipes left me hungry and impatient—so I threw together something easy and satisfying. It turned out to be a real winner.

30 Minute Greek Chicken Lettuce Cups with Avocado Tzatziki

Yield: 4

Total Time: 30 mins

Ingredients

Chicken

• 1 pound boneless, skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dill weed
• 1/2 teaspoon garlic powder
• 1 lemon, zest and juice
• 2 tablespoons honey
• 8 to 10 fresh butter lettuce leaves

Salad

• 2 shallots, thinly sliced
• 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, some sliced if desired
• 6 ounces feta, divided
• 1/4 cup red wine vinegar
• 3 tablespoons lemon juice
• 1 1/2 tablespoons honey
• 2 garlic cloves, finely minced or pressed
• 1/2 teaspoon dill weed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil

Avocado Tzatziki

• 1 avocado
• 1/2 cup plain Greek yogurt
• 1/2 seedless cucumber, diced
• 1 garlic clove, minced
• 1/2 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Salad preparation

• Combine shallots, tomatoes, peppers, cucumbers and half the feta in a large bowl. In a smaller bowl whisk vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Slowly whisk in the olive oil until the dressing emulsifies.
• Pour dressing over the vegetables and let the salad sit to marinate. It can chill in the fridge overnight to deepen flavor. Just before serving, stir half of the remaining feta into the salad and reserve the rest for topping the cups. Leftovers keep sealed in the fridge for 2–3 days.

Avocado tzatziki

• Place the avocado, Greek yogurt, diced cucumber, garlic, lemon juice, olive oil, dill, honey, salt and pepper in a food processor and blend until combined. Leave it chunky or smooth to your preference.

So: more room for truffles now.