Grilled Chicken Tacos with Yogurt and Feta
Warm flour tortillas hold lemon-oregano grilled chicken, creamy cucumber yogurt, juicy tomatoes and crumbled feta for a fresh, satisfying dinner.
20 min
Prep
15 min
Cook
4
Serves
535
Calories
Macros · per serving
49g protein
42g carbs
19g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 200 g Greek yogurt
- 100 g feta cheese
- 8 flour tortilla
- 1 cucumber
- 2 tomato
- ½ red onion
- 1 lemon
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Heat a grill or stovetop grill pan to medium-high, about 400–450°F. Slice the chicken breasts horizontally into cutlets about ½ inch thick. Toss with the olive oil, juice of ½ lemon, oregano, ½ teaspoon salt and black pepper.
- 2
Coarsely grate half the cucumber and squeeze out the excess moisture. Stir it into the yogurt with the finely grated garlic, juice of the remaining ½ lemon and remaining ¼ teaspoon salt.
- 3
Dice the remaining cucumber and tomatoes, thinly slice the red onion and crumble the feta.
- 4
Grill the chicken for 4–6 minutes per side, until lightly charred and cooked through, 165°F/74°C in the center. Rest for 5 minutes. Meanwhile, warm the eight small, 6-inch flour tortillas on the grill for 20–30 seconds per side.
- 5
Slice the chicken into strips. Spread the cucumber yogurt over the tortillas, then add the chicken, diced vegetables, red onion and feta. Serve two tacos per person.
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