Ingredients
4 large free-range, organic boneless skinless chicken breasts
¾ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper, or to taste
at least ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil, or as needed
Ingredients – Tzatziki Sauce
2 cups full-fat Greek yogurt
1 cup cucumber, peeled, seeds removed, and finely diced
2 cloves garlic, finely minced
2 tablespoon fresh dill, roughly chopped
1 tablespoon fresh lemon juice
2 teaspoons Terra Delyssa Organic Extra Virgin Olive Oil
1 teaspoon red wine vinegar
sea salt and black pepper, to taste
Ingredients – For Serving
Butter or bibb lettuce leaves
thinly sliced cucumbers
thinly sliced red onion
small diced tomatoes
thinly sliced radishes
crumbled sheep’s milk feta
sliced kalamata olives
lemon wedges
Instructions
Marinate the meat: In a shallow glass baking dish, add the chicken breasts. Pour the lemon juice over, add the garlic, oregano, salt, and pepper. Stir it all really well to combine. Pour the Terra Delyssa Organic Extra Virgin Olive Oil over top to seal it. Make sure that the chicken is submerged. Cover with lid or saran wrap and let marinate for at least 30 minutes, preferably 8 hours/ overnight.
Make the tzatziki: Drain the yogurt by placing it into a sieve/strainer lined with cheesecloth or several layers of sturdy paper towels, and set over a bowl. Once the yogurt has drained for at least one hour, discard the liquid. Place the chopped cucumber in a tea towel or a bunch of sturdy paper towels and squeeze to remove the liquid; discard the liquid. In a medium bowl, combine the drained yogurt, drained cucumber, garlic, fresh dill, lemon juice, Terra Delyssa Organic Extra Virgin Olive Oil, vinegar, salt, and pepper. Stir well. Refrigerate, covered, until ready to use. The tzatziki can be stored in the refrigerator in an airtight container for up to a week.
Grill the chicken: Preheat the grill to medium-high and lightly oil grate with Terra Delyssa Organic Extra Virgin Olive Oil. Alternatively, you can use a grill pan, heat on medium-high heat. Cook on the prepared grill for around 10 to 15 minutes per side, or until no longer pink and juices run clear. Remove chicken from grill when the internal temperature of the chicken reaches 150°F. Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it. Cut the chicken into thin slices.
Prepare all of your toppings for serving, wash your lettuce leaves, and then you can build the perfect Lettuce Wrapped Chicken Souvlaki of your dreams. Top with a dollop of homemade tzatziki, a little feta, and kalamata olives
