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