from 1 vote
Greek Chicken Tacos
Greek Chicken Tacos feature a wonderful lemon/garlic marinade (that only hints of garlic) and toppings of fresh tomatoes, parsley, and feta cheese.
1 to 1.5
or chicken breasts cut into 4 strips each - same weight
chopped fresh tomatoes
chopped fresh parsley
1/2 to 1
crumpled feta cheese
Measure out Olive oil. Zest and juice lemon and add both to olive oil along with garlic and salt. Stir.
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.
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.
While chicken is cooking, chop parsley and stir it into the tomatoes.
Remove chicken to plate once it is done. Fill flour tortillas with two tenderloins each and top with tomato mixture and feta cheese.
Makes about 6 tacos. Recipe is easily doubled and leftover chicken reheats well.
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