Mediterranean Chicken Tacos
A vibrant dish featuring marinated chicken, fresh veggies, and creamy yogurt sauce wrapped in soft corn tortillas.
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 piece Lemon juiced
- 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 pieces Small Corn Tortillas or soft taco shells
- 2 tablespoons Fresh Parsley chopped, for garnish
Instructions
- In a bowl, mix olive oil, minced garlic, oregano, cumin, salt, and pepper. Add chicken and marinate for at least 30 minutes.
- Preheat your grill or skillet over medium-high heat. Grill or cook the marinated chicken for 6-7 minutes on each side until fully cooked.
- Let the chicken rest for a few minutes, then slice it into thin strips.
- In a bowl, combine Greek yogurt with lemon juice for the sauce.
- In another bowl, mix diced tomatoes, cucumber, red onion, olives, and feta cheese for the salad mixture.
- Warm tortillas on the grill or skillet until pliable. Assemble tacos with chicken, yogurt sauce, and salad mixture. Garnish with parsley.
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Notes
Store any leftovers in airtight containers in the refrigerator for up to 3-4 days.