Mediterranean Diet Grilled Chicken Tacos
Elevate taco night with these Mediterranean Diet Grilled Chicken Tacos—where vibrant flavors meet wholesome ingredients! This healthy twist on a classic features tender, marinated chicken breasts infused with a zesty blend of extra virgin olive oil, lemon juice, garlic, oregano, cumin, and smoked paprika, then grilled to perfection. Served atop warm corn tortillas, these tacos are topped with a colorful medley of cherry tomatoes, cucumber, red onion, crumbled feta, and fresh mint and parsley for a burst of Mediterranean-inspired freshness. A dollop of creamy Greek yogurt ties it all together, making each bite irresistible. Quick to prepare and packed with protein and fresh produce, these tacos are perfect for a satisfying weeknight meal or a flavorful gathering.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh mint leaves, chopped
- 0.25 cup fresh parsley, chopped
- 0.5 cup Greek yogurt
Instructions
Place the chicken breasts in a large resealable bag or a shallow dish.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper.
Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade, shaking off excess, and grill for 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
Assemble the tacos by placing grilled chicken strips onto each tortilla.
Top with cherry tomatoes, cucumber, red onion, and a sprinkle of feta cheese.
Garnish with fresh mint leaves and parsley.
Drizzle with a spoonful of Greek yogurt for a creamy finish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 26.7 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1362 mg | 105% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3716 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.
