Sheet Pan Chicken Lettuce Cups

30m
Serves 1
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Directions

  1. 1Preheat the oven to 450F. Grease a 1/2 sheet tray with olive oil.
  2. 2To a large bowl, add the chicken, feta, garlic, oregano, cumin, lemon zest, egg, panko, 1 TB of dill, and a tablespoon of finely diced red onion. Season with salt and pepper.
  3. 3Stir together until fully incorporated.
  4. 4Drop onto 1/2 of the sheet tray and press into a 1/2” thick rectangle.
  5. 5Score into 1/2” pieces using a bench scraper.
  6. 6To the other 1/2 of the sheet tray add the tomato slices and top with the remaining red onion slices.
  7. 7Season with an olive oil drizzle, salt and pepper.
  8. 8Cook in the oven for 15-18 minutes until fully cooked through.
  9. 9While that is cooking, make the sauce. Salt the grated cucumber and set aside.
  10. 10Add the shallot to the greek yogurt, the remaining dill, and lemon juice.
  11. 11Squeeze out the cucumber in a kitchen towel and place into greek yogurt mix.
  12. 12Season with salt and pepper and stir until fully combined.
  13. 13Remove the chicken from the oven, grab the lettuce cups and assemble with the tzatziki.

Ingredients

  • 1 lb ground chicken
  • 3 oz feta crumbled
  • 1 garlic clove, grated
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 lemon zest
  • 1 egg
  • 0.33 cup panko
  • 0.25 cup fresh dill, divided
  • 1 red onion, a tablespoon finely diced
  • 1 red onion, the rest sliced
  • 1 large heirloom tomato, 1/2” thick sliced
  • 1 English cucumber, peeled, grated
  • 1 shallot, finely diced
  • 1 cup greek yogurt
  • salt and pepper, to taste
  • butter lettuce, for serving

Equipment

sheet trayknifebench scraperkitchen towel

Tips

  • Use a sheet pan for quick and easy cleanup.
  • Prepare a quick sauce while the main dish cooks.
  • Consider different types of protein for variations.

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