Trim cucumbers, halve lengthwise, then cut into 1” half-moons.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1" dice.

Coarsely crush pita chips.

In a mixing bowl, combine feta and softened cream cheese. Set aside.

Pat chicken dry and lay on a clean cutting board.

Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open meat as you would a book.

Evenly divide feta cream between chicken, placing in center. Fold chicken in half over cream. Season both sides with 1/4 tsp. salt and za'atar seasoning.

Place a medium oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add chicken to hot pan. Cook until browned, 2-3 minutes per side.

Remove from burner.

Chicken will finish cooking in a later step.

Transfer oven-safe pan to hot oven.

Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

Carefully remove from oven. Pan handle will be hot! Use an oven mitt.

While chicken roasts, continue recipe.

In another mixing bowl, combine spring mix, cucumbers, tomatoes, avocado, dressing, and a pinch of salt. Toss gently to coat.

Plate dish as pictured on front of card, topping salad with pita chips. Bon appétit!