Mediterranean Chicken Tacos
A delicious recipe for Mediterranean Chicken Tacos that's packed with flavor and nutrition.
Equipment
- large non-reactive bowl
- large skillet
- Griddle
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken breast, cut into 1-inch chunks
- 2 tablespoon olive oil
- 2 tablespoon lemon juice (plus zest for more lemon flavor)
- 2 cloves garlic, minced
- 2 teaspoon oregano
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Taco Assembly
- 8 whole whole wheat pitas, thin (I use Joseph's)
- 1 cup Persian cucumbers, chopped
- 1 cup cherry tomatoes, chopped
- 1 cup red bell pepper, chopped
- ¼ cup red onion, diced
- 2 tablespoon parsley, chopped (or mint, basil, dill, etc)
- ½ cup feta cheese, crumbled
- 1 whole lemon, juice
- salt and pepper
- ½ cup tzatziki
Instructions
Cooking Instructions
- Combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large non-reactive bowl. Add the chicken pieces and marinate for at least 15 minutes, ideally 30-45 minutes.
- Meanwhile, prep the Mediterranean salsa for the tacos by combining cucumbers, cherry tomatoes, bell pepper, red onion, parsley, feta cheese, lemon juice, salt, and pepper. Drizzle with olive oil if desired.
- Heat a large skillet over medium-high heat. Once nice and hot, add the chicken pieces in a single layer. Cook for 3-5 minutes until golden brown, releasing naturally from the pan. Flip and cook for another 3-4 minutes until golden brown and cooked through.
- Warm the pitas so they are soft and don’t break. This can be done on a griddle with a touch of cooking spray. Top each pita with chicken, Mediterranean salsa, and a dollop of tzatziki.
Nutrition
Serving: 1tacoCalories: 543kcalCarbohydrates: 66gProtein: 43gFat: 17g
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