Yield: 6 servings
By marinating the chicken in a delightful blend of aromatic ingredients, not only does it taste exceptional, but it also achieves a tender texture, perfect for these enticing tacos.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS
· 1 ½ pounds boneless, skinless chicken breasts
· 6 (6-inch) flat pita bread rounds, without pockets
· 1 jar (8-ounce) julienned sun-dried tomatoes in olive oil, drained *
· ½ cup pitted kalamata olives, drained and sliced in half
· ½ cucumber, diced medium
· ½ red onion, diced small
· ½ cup feta cheese crumbled, more as desired
· 3 - 4 tablespoons chopped cilantro for topping, more as desired
Marinade
· 2 tablespoons olive oil
· 3 tablespoons plain Greek yogurt
· 2 tablespoon white wine vinegar
· 1 tablespoon minced garlic cloves
· 1 ½ tablespoons LadyRen Chef’s Blend Seasoning or 1 ½ tablespoons Greek seasoning*
*(see ingredients for Greek seasoning below)
· 1 large lemon, zested and juiced
· ½ teaspoon salt
Lime Crema
· ½ cup plain Greek yogurt
· 1 medium lime, zested and juiced
· ½ teaspoon salt, more to taste
INSTRUCTIONS:
1. Marinate the chicken:
· Flatten the chicken to achieve an even thickness.
· In a large glass bowl, combine the marinade ingredients and whisk thoroughly.
· Add the chicken to the marinade and mix to ensure all the chicken is coated well.
· Cover the bowl and place in the refrigerator.
· Allow the chicken to marinate for a minimum of 2 - 4 hours, or overnight for best flavor.
2. Grill the Chicken:
· Bring the chicken to room temperature 45 minutes before cooking.
· Preheat the grill to 450 degrees F.
· Remove the chicken from the marinade, and lightly pat dry. Discard the marinade.
· Cook the chicken on the preheated grill for 5-6 minutes per side, or until the chicken reaches 165 degrees F, internal temperature.
· Remove the chicken from the grill, cover and let rest on a plate for 5 minutes. Then, dice the chicken into small pieces or slice into thin strips.
3. Assemble the Pita Tacos:
· In a small bowl, combine the sundried tomatoes, cucumber, and red onion. Set aside.
· In a separate small bowl, mix all ingredients for the lime crema.
· On each pita, place an equal portion of the chicken mixture, then top with tomatoes, cucumber, red onions, feta cheese, and cilantro. Liberally drizzle with crema.
· Serve and enjoy.
Chef Tips:
Reserve the oil from the sundried tomatoes for later use. Store in a glass container and use for cooking or drizzling over pastas and other dishes as desired.
Cook the chicken in advance: the chicken can be cooked and sliced ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
Prep the toppings: cut and chop the toppings ahead of time and store then in individual containers in the refrigerator.
Lime Crema - combine all ingredients, store in an airtight container, and refrigerate for up to 5 days.
Make a freezer marinade – Prepare the marinade and place the chicken in a gallon sized freezer bag with the marinade. Seal, date, and label, and transfer to freezer. When ready to cook, remove the chicken from the freezer and defrost in the refrigerator for 2 days. Cook as instructed in recipe, once thawed.
GREEK SEASONING BLEND:
INGREDIENTS:
· 3 1/4 teaspoons Kosher Salt
· 3 1/2teaspoons Garlic Powder
· 4 1/2 teaspoons Greek Oregano
· 3 teaspoons Dried Basil
· 1 1/2 teaspoons Dried Onion Powder
· 1 1/2 teaspoons Ground Black Pepper
· 2 1/4 teaspoons Dried Dill Weed
· 3/4 teaspoon Ground Thyme
· 1 teaspoon Ground Cumin
· 2 1/4 teaspoons Crushed Red Pepper Flakes
INSTRUCTIONS:
1. In a medium sized mixing bowl combine all the ingredients.
2. Using a wire whisk, mix the seasonings until they are well combined.
3. Transfer the blend into a clean, dry container that has a lid (such as a glass jar).
4. Store covered in a cool, dry place, such as a pantry or spice cabinet.