Ingredients
2 boneless, skinless chicken breasts
1 cup plain Greek yogurt
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
1 clove garlic, minced
Salt to taste
Freshly ground pepper to taste
2 tablespoons olive oil
4 large romaine lettuce leaves
1 teaspoon paprika (for seasoning the chicken)
Instructions
Preheat a large skillet over medium-high heat and add olive oil.
In a small bowl, mix Greek yogurt, chopped dill, lemon juice, garlic, salt, and pepper.
Season chicken breasts with paprika, salt, and pepper.
Cook chicken in the skillet for about 5-6 minutes per side, until golden and cooked through. Let rest for 2-3 minutes.
Warm the lettuce leaves slightly if desired for softness.
Spread the yogurt-dill mixture on each lettuce leaf.
Place a chicken breast on each lettuce leaf and fold or roll into a sandwich.
Serve immediately.
Notes
For meal prep, store leftovers in an airtight container in the refrigerator for up to 2 days.
You can easily substitute other herbs like parsley or cilantro in the yogurt spread.
Add a slice of avocado for extra healthy fats and creaminess.
Ensure chicken is fully cooked before serving (internal temperature of 165°F).
- Prep Time: 10
- Cook Time: 12
- Category: High Protein Meals
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg