Mediterranean Diet Chicken Street Tacos
Brighten your weeknight dinners with Mediterranean Diet Chicken Street Tacos, a healthy and flavorful twist on a classic! Featuring tender, marinated chicken infused with a zesty blend of olive oil, lemon juice, garlic, and warm spices like cumin and coriander, these tacos are grilled to perfection for a smoky finish. Nestled in warm whole wheat or corn tortillas, each taco is layered with fresh Mediterranean-inspired toppings—juicy diced tomatoes, crisp cucumbers, tangy feta cheese, and briny kalamata olives—for a burst of vibrant flavor in every bite. A refreshing Greek yogurt sauce, enriched with chopped mint, parsley, and lemon zest, ties it all together with creamy, citrusy goodness. Perfectly balanced and easy to prepare in under an hour, this recipe delivers a nutritious meal that’s sure to impress. Ideal for fans of healthy eating, bold flavors, and quick dinner ideas!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 8 whole wheat or corn tortillas
- 2 ripe tomatoes, diced
- 1 cucumber, diced
- 0.5 red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup crumbled feta cheese
- 0.5 cup plain Greek yogurt
- 2 tbsp fresh mint leaves
- 2 tbsp fresh parsley leaves
- 1 tsp lemon zest
Instructions
In a bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, paprika, oregano, salt, and black pepper to make the marinade.
Slice the chicken breasts into thin strips and add them to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Heat a grill pan over medium-high heat and add the marinated chicken strips. Cook for about 6-8 minutes, turning occasionally until the chicken is browned and cooked through.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
In a small bowl, mix Greek yogurt, chopped mint, chopped parsley, and lemon zest to make the sauce. Stir well and set aside.
Assemble the tacos by dividing the cooked chicken into the warmed tortillas. Top each with diced tomatoes, cucumber, red onion slices, kalamata olives, and crumbled feta cheese.
Drizzle a generous amount of the yogurt sauce over each taco.
Serve immediately with extra lemon wedges on the side for squeezing, if desired.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 6062 mg | 264% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 25.2 g | ||
| Protein | 203.4 g | 407% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 968 mg | 74% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3693 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
