Ingredients

The following ingredients have 4 Servings
  • 1 Large Chicken Breast
  • Salt & Black Pepper ( to taste)
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Oregano
  • 1-2 tbsp Extra Virgin Olive Oil
  • 1 Medium Lemon
  • 5 tbsp Greek Yogurt
  • ¼ cup Fresh Flat Leaf Parsley (, chopped )
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice (, freshly Squeezed )
  • 1 Large Orange
  • 5-6 Sun-Dried Tomatoes (, drained)
  • 3 Baby Romaine Lettuce Heads
  • 8 Artichoke Hearts (, drained)
  • 1 Spring Onion

Instruction

  • Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it’s cooked through.
  • Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
  • Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
  • Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
  • Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.