Ingredients

• 4 chicken breasts, cut into large chunks
• 2 lemons, zested & juiced
• 6 garlic cloves, minced
• 1/3 cup olive oil
• 1 tablespoon dried oregano
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons white wine vinegar
• 1 cucumber, sliced thin
• 1 small red onion, sliced thin
• 1 tomatoes, seeded & chopped
• 1/4 cup kalamata olive, chopped
• 1 cup tzatziki, sauce
• 1/2 cup crumbled feta
• 1 (8 ounce) bag butter lettuce
• 4 naan bread, breads

Instructions

1. Make marinade: In glass baking dish, combine oil, lemon juice & zest, garlic, oregano, thyme, rosemary, dill, 1 Tbsp vinegar, S&P, Mix well.

2. Place chicken in even layer in marinade, coat & refrigerate covered for at least 2 hours.

3. Mix sliced cucumbers, red onion, 1/2 cup tzatziki sauce, 1 Tbsp vinegar, mix well, place in fridge.

4. In a separate bowl combine tomato, kalmata, dill, feta, dill & a drizzle of EVOO, refrigerate.

5. Bake chicken covered on 350 for 30 minutes. Uncover and broil on low for another 10.

6. Place Naan in toaster oven for 5 min to heat through and crisp up.

7. Layer on your plate:.

8. Naan.

9. 2-4 Tbsp tzatziki sauce.

10. Distribute chicken evenly with some juices.

11. Butter lettuce.

12. Cucumber mixture with sauce.

13. Top with tomato & olive mixture.