Mediterranean Chicken Tacos
Delicious tacos filled with marinated chicken, fresh veggies, and a creamy lemon-yogurt sauce, bringing vibrant Mediterranean flavors to your table.
Equipment
- Grill or Skillet
- Mixing Bowls:
Ingredients
- 1 lb Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- 0.5 cup Plain Greek Yogurt
- 1 Juice of Lemon
- 0.5 cup Diced Tomatoes
- 0.5 cup Diced Cucumber
- 0.25 cup Red Onion finely chopped
- 0.25 cup Kalamata Olives pitted and sliced
- 0.25 cup Feta Cheese crumbled
- 8 small Corn Tortillas or soft taco shells
Instructions
- In a medium bowl, mix olive oil, garlic, oregano, cumin, salt, and pepper. Add chicken breasts, ensuring they are well coated in the marinade. Cover and let marinate for at least 30 minutes.
- Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes on each side until fully cooked. Remove from heat and let rest for a few minutes before slicing.
- In a small bowl, mix Greek yogurt and lemon juice until smooth.
- In another bowl, combine diced tomatoes, cucumber, red onion, kalamata olives, and feta cheese.
- Warm the tortillas on a pan or grill until pliable. To assemble, place sliced chicken on the tortilla, drizzle with yogurt sauce, and top with the Mediterranean salad mixture.
- Garnish with fresh parsley and serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken gently before serving.