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Directions

4 servings

  1. Preheat oven to 375℉.
  2. Place chicken in a baking dish and rub with oil, 2 tablespoons lemon juice, thyme, salt, and pepper.
  3. Bake 20-25 minutes or until internal temperature reaches 165℉ and juices run clear.
  4. Transfer to cutting board. When cool enough to handle, shred chicken using 2 forks.
  5. Set aside. In a medium bowl, stir together tomatoes, cucumber, onion, basil, and remaining 1 tablespoon lemon juice.
  6. Season with salt and pepper to taste.
  7. To serve, lay out romaine leaves on a platter. 

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 3 tablespoons lemon juice, divided
  • 2 teaspoons dried thyme
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 2 tomatoes, diced
  • ½ English cucumber, diced
  • ½ red onion, diced
  • 1 cup basil leaves (about 1 bunch), chopped
  • 2 romaine hearts, leaves separated
  • 2 avocados, pitted and thinly sliced
  • 1 package Parmesan Whisps, crumbled
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