1 head of romaine lettuce, washed and divided into individual leaves (trimming if necessary)
METHOD
Preheat oven to 160 degrees Celsius
Heat a large sauté pan over high heat. Add 1 tbsp 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 JAZZ™ apples. Chill mixture
Scoop a few spoonfuls of chicken mixture into the lettuce cups and garnish with fresh chopped parsley
Credit: Lorin Peters- @LorinMichel
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