Quick Mediterranean Chicken Tacos (Printable Version)
Grilled spiced chicken with fresh vegetables and creamy yogurt sauce in warm tortillas
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1/2 lemon
→ Tacos & Toppings
10 - 8 small flour or corn tortillas
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup Kalamata olives, pitted and sliced
15 - 1/2 cup crumbled feta cheese
16 - 1 cup shredded Romaine lettuce
17 - Fresh parsley, chopped for garnish
→ Yogurt Sauce
18 - 1/2 cup Greek yogurt
19 - 1 tbsp olive oil
20 - 1 tbsp lemon juice
21 - 1 small garlic clove, minced
22 - 1 tbsp fresh dill or 1 tsp dried dill
23 - Salt and pepper to taste
# Directions:
01 - In a bowl, combine olive oil, oregano, cumin, garlic powder, smoked paprika, salt, pepper, and lemon juice. Add chicken breasts and coat evenly with the marinade.
02 - Grill or pan-sear marinated chicken over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly against the grain.
03 - While chicken cooks, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, dill, salt, and pepper in a small bowl until smooth and well combined.
04 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in damp paper towels for 20-30 seconds until pliable.
05 - Build each taco by layering sliced chicken, shredded lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta onto warmed tortillas.
06 - Drizzle assembled tacos generously with yogurt sauce, garnish with fresh chopped parsley, and serve immediately while tortillas are still warm.
# Expert Advice:
01 -
- The yogurt sauce comes together in seconds but tastes like something from a restaurant
- Everything can be prepped ahead, making weeknight dinners actually doable
02 -
- Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
- The yogurt sauce tastes better after sitting for 15 minutes, so make it first
03 -
- Pound the chicken breasts to an even thickness before marinating for more consistent cooking
- Double the yogurt sauce and use the extra as a dip for vegetables or pita chips