Sheet Pan Chicken Lettuce Cups
Sheet Pan Chicken Lettuce Cups
Ingredients
For the Chicken Patties
- 1 pound ground chicken
- 3 ounces feta cheese, crumbled
- 1 garlic clove, grated
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 lemon, zest of, juice reserved
- 1 egg
- 1/3 cup panko breadcrumbs
- 1 tablespoon fresh dill, chopped
- 1 tablespoon red onion, finely diced
- to taste salt
- to taste pepper
For the Roasted Vegetables
- 1 heirloom tomato, large, 1/2 inch thick sliced
- 1 red onion, remaining, sliced
- as needed olive oil, for drizzling
- to taste salt
- to taste pepper
For the Tzatziki Sauce
- 1 English cucumber, peeled, grated
- 1 shallot, finely diced
- 1 cup Greek yogurt
- 3 tablespoons fresh dill, remaining, chopped
- as needed lemon juice, reserved from 1 lemon
- to taste salt
- to taste pepper
For Serving
- as needed butter lettuce
Instructions
- 1
Preheat the oven to 450°F. Lightly grease a half sheet tray with olive oil.
⏱️ 5 min•🌡️ 450
- 2
In a large bowl, combine the ground chicken, crumbled feta, grated garlic, dried oregano, ground cumin, lemon zest, egg, panko breadcrumbs, 1 tablespoon of chopped fresh dill, and 1 tablespoon of finely diced red onion. Season generously with salt and pepper.
⏱️ 5 min
- 3
Mix the chicken mixture thoroughly until all ingredients are fully incorporated.
⏱️ 2 min
- 4
Press the chicken mixture onto one half of the prepared sheet tray, forming a 1/2-inch thick rectangle. Use a bench scraper or knife to score the chicken mixture into 1/2-inch pieces (these will separate into individual patties after cooking).
⏱️ 3 min
- 5
On the other half of the sheet tray, arrange the sliced heirloom tomato. Top the tomatoes with the remaining sliced red onion. Drizzle the vegetables with olive oil and season with salt and pepper.
⏱️ 2 min
- 6
Place the sheet tray in the preheated oven and cook for 15 to 18 minutes, or until the chicken is fully cooked through and the vegetables are tender.
⏱️ 18 min•🌡️ 450
- 7
While the chicken and vegetables are cooking, prepare the tzatziki sauce. Place the grated English cucumber in a small bowl and sprinkle with a pinch of salt. Let it sit for a few minutes to draw out excess moisture.
⏱️ 2 min
- 8
In a separate medium bowl, combine the Greek yogurt, finely diced shallot, the remaining 3 tablespoons of chopped fresh dill, and the reserved lemon juice.
⏱️ 2 min
- 9
Squeeze the salted cucumber firmly in a clean kitchen towel or paper towels to remove as much liquid as possible. Add the squeezed cucumber to the Greek yogurt mixture.
⏱️ 1 min
- 10
Season the tzatziki sauce with salt and pepper to taste, then stir until fully combined.
⏱️ 1 min
- 11
Once cooked, carefully remove the sheet tray from the oven. Separate the scored chicken pieces.
⏱️ 1 min
- 12
Serve the warm chicken patties and roasted vegetables in butter lettuce cups, topped with a generous dollop of the homemade tzatziki sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Lettuce Cups
For the Chicken Patties
- 1 pound ground chicken
- 3 ounces feta cheese, crumbled
- 1 garlic clove, grated
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 lemon, zest of, juice reserved
- 1 egg
- 1/3 cup panko breadcrumbs
- 1 tablespoon fresh dill, chopped
- 1 tablespoon red onion, finely diced
- to taste salt
- to taste pepper
For the Roasted Vegetables
- 1 heirloom tomato, large, 1/2 inch thick sliced
- 1 red onion, remaining, sliced
- as needed olive oil, for drizzling
- to taste salt
- to taste pepper
For the Tzatziki Sauce
- 1 English cucumber, peeled, grated
- 1 shallot, finely diced
- 1 cup Greek yogurt
- 3 tablespoons fresh dill, remaining, chopped
- as needed lemon juice, reserved from 1 lemon
- to taste salt
- to taste pepper
For Serving
- as needed butter lettuce
Instructions
- 1
Preheat the oven to 450°F. Lightly grease a half sheet tray with olive oil.
⏱️ 5 min•🌡️ 450 - 2
In a large bowl, combine the ground chicken, crumbled feta, grated garlic, dried oregano, ground cumin, lemon zest, egg, panko breadcrumbs, 1 tablespoon of chopped fresh dill, and 1 tablespoon of finely diced red onion. Season generously with salt and pepper.
⏱️ 5 min - 3
Mix the chicken mixture thoroughly until all ingredients are fully incorporated.
⏱️ 2 min - 4
Press the chicken mixture onto one half of the prepared sheet tray, forming a 1/2-inch thick rectangle. Use a bench scraper or knife to score the chicken mixture into 1/2-inch pieces (these will separate into individual patties after cooking).
⏱️ 3 min - 5
On the other half of the sheet tray, arrange the sliced heirloom tomato. Top the tomatoes with the remaining sliced red onion. Drizzle the vegetables with olive oil and season with salt and pepper.
⏱️ 2 min - 6
Place the sheet tray in the preheated oven and cook for 15 to 18 minutes, or until the chicken is fully cooked through and the vegetables are tender.
⏱️ 18 min•🌡️ 450 - 7
While the chicken and vegetables are cooking, prepare the tzatziki sauce. Place the grated English cucumber in a small bowl and sprinkle with a pinch of salt. Let it sit for a few minutes to draw out excess moisture.
⏱️ 2 min - 8
In a separate medium bowl, combine the Greek yogurt, finely diced shallot, the remaining 3 tablespoons of chopped fresh dill, and the reserved lemon juice.
⏱️ 2 min - 9
Squeeze the salted cucumber firmly in a clean kitchen towel or paper towels to remove as much liquid as possible. Add the squeezed cucumber to the Greek yogurt mixture.
⏱️ 1 min - 10
Season the tzatziki sauce with salt and pepper to taste, then stir until fully combined.
⏱️ 1 min - 11
Once cooked, carefully remove the sheet tray from the oven. Separate the scored chicken pieces.
⏱️ 1 min - 12
Serve the warm chicken patties and roasted vegetables in butter lettuce cups, topped with a generous dollop of the homemade tzatziki sauce.
⏱️ 1 min