Greek Chicken Tacos


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SouthernPlate Greek Chicken Tacos - Fresh and Easy!


I made an attempt to get this up first thing this morning but a gazillion things interrupted and here it is almost three and I’m just now getting to sit down and focus on writing this post out for y’all…well most especially for Mama because ever since I made these and she heard how good they were I’ve received regular phone calls wanting to know if I have the recipe posted yet so she can make them, too.

As a matter of fact, I knew I was going to be posting this recipe today so the first thing I did this morning was get up and marinade more chicken so we can have these for supper tonight. Because I love these and if I’m going to have to stare at this photo, I deserve to be able to eat them :)

A few weeks back I whipped up this recipe with a little bit of this and a little bit of that, taking notes as I went in case it should prove to be good – and I can’t tell you how many times we’ve had them since then!

I love the summer fresh taste of these delicious chicken soft tacos. With a wonderful lemon/garlic marinade (that only hints of garlic) and toppings of fresh tomatoes, parsley, and feta cheese, these are sure to fill your tummy with happy flavors but not weigh you down in the summer heat.

As an added bonus, the chicken reheats well so I often double the recipe and have them for lunch for a few days after.

Now I gotta quit gabbing and get this post up because Mama is waiting…

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

You’ll need: olive oil, about a pound of chicken tenderloins*, minced garlic, and a lemon

*You can just buy boneless skinless chicken breasts and cut them into 4 strips each.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

To assemble the tacos you’ll need: 6 inch flour tortillas, Feta cheese, some tomatoes, and fresh parsley.

I happened to find these little romas in my garden so I’m going to use these. Two Romas and a small amount of parsley was enough to top four tacos. My son preferred his plain so it was all good :)

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

To make your marinade: Place 1/4 cup olive oil into a measuring cup…

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Zest a lemon: You can use a zester or just do like me and use this little handy microplane. I love this thing.It was a gift after a Taste of the South photo shoot. To use a microplane (or even a grater) just scrape your lemon gently across it on all sides, careful to only apply very light pressure so you don’t go down into the white part of the rind.

I’m told that part is bitter. I’ve never tried it myself but have no issue taking folk’s word for it. 

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Now that we have that lemon zested, cut it in half and squeeze the juice into the bowl with the zest.

Fish out any seeds that jump in the bowl :)

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Add the juice and zest to the oil. 

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

add in a teaspoon of minced garlic.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

and 1/4 tsp salt.

Stirry stirry!

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Place that in a bag with the chicken tenderloins and seal. Mix up a bit to coat and place in the fridge for at least thirty minutes or overnight if you like.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Just before cooking the chicken, chop up the parsley.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

And tomatoes

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Put those into a bowl together and…

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Stirry stirry!

I live such an exciting life…

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Put about a tablespoon of olive oil in a large skillet over medium high heat.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Add chicken.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Cook, turning at least once, until browned on both sides.

This will take anywhere from 10-15 minutes.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Remove to a plate.

Now, if you want some good Lemon Garlic Chicken tenderloins you can just stop right here….

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Or you can assemble your tacos.

I use an upside down muffin tin (this is a jumbo muffin tin because it is what I grabbed first) to make it easier.

Place two chicken tenderloins in each tortilla.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

top with tomato mixture.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

and a good sprinkling of feta cheese.

SouthernPlate Greek Chicken Tacos - Fresh and Easy!

Call the kids to come n’ eat! 

Greek Chicken Tacos
  • 1 to 1.5 pounds chicken tenderloins (or chicken breasts cut into 4 strips each - same weight)
  • ¼ cup olive oil
  • 1 lemon
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 6 -6 inch flour tortillas
  • 1 cup chopped fresh tomatoes
  • ½ cup chopped fresh parsley
  • ½ to 1 cup crumpled feta cheese
  1. Measure out Olive oil. Zest and juice lemon and add both to olive oil along with garlic and salt. Stir.
  2. Place chicken in a zipper seal bag and pour olive oil marinade in. Seal and stir to coat before placing in fridge for at least 30 minutes, or up to 12 hours.
  3. Place 1 tablespoon of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook, turning at least once, until browned on both sides. This will take anywhere from 10-15 minutes.
  4. While chicken is cooking, chop parsley and stir it into the tomatoes.
  5. Remove chicken to plate once it is done. Fill flour tortillas with two tenderloins each and top with tomato mixture and feta cheese.
  6. Serve immediately.
Makes about 6 tacos. Recipe is easily doubled and leftover chicken reheats well.

What’s for supper at your house tonight?

I’d love to hear in the comments below!


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Every act creates a ripple with no logical end.”

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  1. Kathleen Moses says

    OMG Christy!! Not only do they look delicious and easy to make, but the tip on using the inverted muffin pan is genius!! Thanks for all your hard work on making the newsletter for all of us, anytime you publish it is okay with me!! xoxo

  2. Gudrun says

    My almost nine year old grand-daughter Luka is a Food Channel addict. She came across me reading your post and she was instantly intrigued. She started reading aloud your post from start to finish and started giggling half- way through at the stirry, stirry. She thinks you are really funny. So do I. Thanks, Christy for lots of good recipe and for being entertained while reading them

  3. Sylvia J says

    Boy! Those sound good and actually healthy! Dying to try them. Just looked up a recipe for cilantro crema. Might throw some of that in too! Like the other ladyʻs idea of adding avocado. Yum! Thanks for your continuing inspiration.

  4. Debbie says

    Yum!!! These will be soooo good! I will add some chopped fresh basil to the parsley, chop some Greek Black Olives and add, and then one could even top with some Cucumber Tzatzki Sauce ( I hope that I did not misspell that too badly . . . . . )
    As an aside, I cannot tell you how much I enjoy your recipes, stories and sweet helps! You bring much joy into so very many lives Christy! Bless You!

  5. Janice Fuller says

    Thanks, Christie, for your wonderful website. I love reading your posts and knowing that your recipes are food that you have actually made for your family. Speaking as a 2nd generation native Californian, I was raised on tacos, and would add sliced black olives, those wonderful cucumbers (sliced or chopped), and perhaps some chopped green onions! Also, shredded carrots would be a healthy addition. (Who cares if their color clashes with the tomatoes?)

  6. Cody Van says

    Well I know what I’m making for dinner! Surprisingly I have almost all of that in the fridge. Only thing ill substitute is homemade chimichurri for the parsley.
    Keep up the good work!

  7. Honey M . says

    Omg ! Those look DElish ! I ‘m going to mention these to my mom we LOVE trying new things & eating diff foods from other places ! Tomatoes , feta cheese , parsley& Homemade Spicy Guacamole :)

  8. Nonna says

    These look delicious!
    I would love to know where I could buy one of those little microplanes you used in the directions. If anyone knows please pass info on to me.
    Thank you!

  9. says

    Well, how very timely!! I have chicken breasts thawing in the frig right now! I’ll be hitting the store in the morning for the other ingredients…and the plane/zester!! Thank you for another home run recipe!!!

  10. Mary Paquette says

    “everything’s Betah with Feta” Yes I grew up in Boston Ma, and now live in a area that has a variety of different nationalities , Greek, Cape Verdean, Lithuania ‘s, Brazilian, I like to experiment with different type’s of food, and my Family loves chicken , in any form! And we all love feta, I love a nice Greek Omlet! That tangy cheese just makes the bland egg sing. looks like It’s chicken Taco’s tonight!

  11. says

    Hello, Christy!

    As always the recipe looks wonderful. Kent will especially love the Greek Tacos, so I’ll go to the store and pick up what we need to make them tomorrow for dinner. On another note, your nails are soooo lovely. Dainty flowers…they’re very you: fun, cute, and able to bring a smile to everyone.

  12. Cheryl Burris says

    I made these for dinner tonight and they were awesome! I heated the flour shells and gave the option of Mediterranean herbed feta or regular. I will make these again…probably later this week. The only problem I had was that I didn’t make enough!
    Thanks for the great, easy, tasty recipe!

  13. Jessica says

    I just made these last night for dinner and they were a big hit! I added some Vidalia onion to the tomato and parsley; also, made a tzatziki sauce to serve with it. Everything together was so light and refreshing. These will definitely go into the dinner rotation! Thank you for such a fantastic recipe!!!

  14. Karen Wolfinger says

    I think we would definitely like these better with the Tzatziki sauce – a little bland, needed more salt and pepper. Marinated about 4 hours. I have never used the pre-minced garlic before – made it easy!

  15. Anne F says

    My husband gives me a hard time about the time I waste on reading blogs. That is until I showed him our “new taco assembly station” I loved using a muffin tin to put our tacos together. Finally a purpose for a muffin tin other then making muffins, although a great purpose.

    The taco assembly station had an additional bonus. Any spillage out of the tacos fell into the tin and not all over the counter, making clean up a breeze. Thanks for a great idea Christy.

  16. says

    These were fantastic! I love tacos, and since my husband always says I make them too much I have stopped…but these gave me an excuse, and we both loved them! I used corn shells to make them a little lower on the calorie side but can`t wait to try them with a soft tortilla for a light lunch…wish I`d made the extra chicken now

  17. Leslie says

    Just made these for dinner. My hubby liked them and he’s hard to satisfy so that’s a good sign! I probably wouldn’t add that tablespoon of oil to the pan… it was too much oil for my taste. I’ll also marinate longer next time – I only did 30 minutes. Will definitely do again… thanks for the recipe!!!

  18. Michele says

    I made these for my family and everyone loved them.
    All three of my kids age 10, 16, and 18 thought they were great!
    I substituted shredded lettuce for the parsley. They tasted fresh and not heavy like a lot of meals can get. Thank you, I love all your recipes! Your little inspirations are good for the soul too! I enjoy it all.


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