Greek Chicken & JAZZ™ Apple Lettuce Wraps

4 boneless, skinless chicken thighs
1 tbsp extra virgin olive oil
1/2 tsp kosher salt
1 JAZZ™ apple, small diced
20 turns fresh cracked pepper
1/2 cup chopped marinated artichokes
1/4 cup finely chopped kalamata olives
1/4 cup finely chopped sundried tomatoes
1/2 cup crumbled feta cheese
1/3 cup Greek yogurt
2 tbsp lemon juice
1/2 tsp kosher salt
2 tbsp freshly chopped parsley
1 head of romaine lettuce, washed and divided into individual leaves (trimming if necessary)

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