Mediterranean Deviled Chicken

Ingredients:

• 2 cups cooked shredded chicken (rotisserie chicken works well)

• 1/4 cup Greek yogurt (or mayonnaise for a richer option)

• 2 tablespoons chopped sun-dried tomatoes (oil-packed or dry)

• 2 tablespoons chopped Kalamata olives

• 1/4 cup crumbled feta cheese

• 1 teaspoon dried oregano

• 1/2 teaspoon lemon zest (freshly grated)

• 1 tablespoon lemon juice (freshly squeezed)

• Salt and pepper to taste

• Optional: Lettuce cups, pita pockets, or cucumber slices for serving

• Fresh parsley or mint for garnish

Instructions:

1. Prepare the Chicken:

   • If you don’t have pre-cooked shredded chicken, boil or bake 2 chicken breasts, then shred them using two forks.

2. 
   

3. Make the Filling:

   • In a mixing bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), chopped sun-dried tomatoes, Kalamata olives, crumbled feta cheese, dried oregano, lemon zest, and lemon juice.

   • Mix well until the chicken is evenly coated and the mixture is creamy. Season with salt and pepper to taste.

4. 
   

5. Assemble:

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   • Option 1: Spoon the mixture into lettuce cups for a light and refreshing appetizer.

   • Option 2: Stuff the mixture into pita pockets for a handheld meal.

   • Option 3: Serve the mixture on cucumber slices or crackers for a low-carb option.

6. 
   

7. Garnish:

   • Sprinkle the top with fresh parsley or mint for a burst of freshness and color.

8. 
   

9. Serve:

• Serve immediately as an appetizer, snack, or light meal. Pair with extra lemon wedges on the side for added zest.

Tips:

• For a creamier texture, add an extra tablespoon of Greek yogurt or mayonnaise.
• If you don’t have sun-dried tomatoes, substitute with roasted red peppers for a similar sweet and tangy flavor.
• This recipe can be made ahead and stored in the fridge for up to 2 days.