Description
These Grilled Mediterranean Chicken Tacos offer a fresh and healthy twist on classic tacos by featuring marinated chicken breast with vibrant Mediterranean flavors, fresh vegetable salsa, crumbled feta cheese, and creamy tzatziki sauce served in warm pita bread. Quick to prepare and customizable, they combine the best of Greek ingredients with the fun of taco night for a satisfying, light yet flavorful meal perfect for weeknights or entertaining.
Ingredients
Scale
For the Marinade:
- 1 lb chicken breast, cut into 1-inch chunks
- 2.5 tbsp olive oil (preferably Bertolli Extra Virgin)
- 2.5 tbsp lemon juice
- 2 garlic cloves, freshly minced
- 2 tsp oregano
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
For the Salsa:
- 1.25 cups cucumbers, diced into 1/2-inch pieces
- 1 cup tomatoes, seeded and diced into 1/2-inch pieces
- 1 cup bell pepper, diced
- 1/4 cup red onion, finely chopped (about 1/4-inch pieces)
- 2 tbsp parsley, chopped
- 3/4 cup crumbled feta (e.g., Athenos Crumbled Feta)
- 1 tbsp lemon juice
- Salt, to taste
- Pepper, to taste
For the Assembly:
- 8 pitas
- 1/2 cup tzatziki sauce
Instructions
- Prepare the Marinade and Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, pepper, and red pepper flakes until well combined. Add the chicken chunks and toss evenly to coat all pieces with the marinade. Let the chicken marinate for at least 15 minutes, preferably up to 45 minutes for deeper flavor.
- Make the Mediterranean Salsa: While the chicken marinates, combine diced cucumbers, diced and seeded tomatoes, diced bell pepper, finely chopped red onion, and chopped parsley in a bowl. Gently toss in crumbled feta cheese. Dress with lemon juice, salt, and pepper to taste. Let sit a few minutes to allow flavors to meld.
- Sear the Marinated Chicken: Heat a large skillet over medium-high heat until hot and shimmering. Carefully place the marinated chicken in a single layer, avoiding crowding the pan, allowing excess marinade to drip off. Cook without moving for 3 to 5 minutes until golden brown, then flip and cook another 3 to 4 minutes until cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest briefly.
- Warm the Pitas and Assemble the Tacos: Warm pitas by placing directly over a gas flame, or in a dry skillet for about 30 seconds per side, or wrapped in foil in a 350°F oven for 5 minutes. Once warm, fill each pita with a generous portion of the cooked chicken, top with the Mediterranean salsa, and drizzle with creamy tzatziki sauce. Serve immediately.
Notes
- Do not overcook the chicken to avoid dryness; remove from heat at 155°F and let rest to reach 165°F target.
- Marinating is essential for flavor; at least 15 minutes is minimal, but 30-45 minutes is ideal.
- Preheat the skillet well to achieve a golden crust instead of steaming the chicken.
- Dice vegetables uniformly for balanced texture and taste in every bite.
- Store cooked chicken and chopped vegetables separately in airtight containers in the fridge for up to 4 days.
- Cooked chicken can be frozen for up to 3 months; avoid freezing fresh veggies or assembled tacos.
- Substitute chicken thighs or turkey breast for chicken breast if preferred; also works with firm white fish.
- Use regular flour tortillas, naan, or lettuce wraps if pitas are unavailable.
- If no tzatziki is available, mix plain Greek yogurt with minced cucumber, garlic, lemon juice, and dill as a quick alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mediterranean chicken tacos, grilled chicken tacos, healthy tacos, Greek tacos, chicken pita tacos, tzatziki tacos
