As taco recipes go, this one is deliciously different.
It fills lovely soft warm corn tortillas with Italian flavors.
This is a really healthy dinner recipe, with grilled chicken, zucchini, onions, asparagus and red pepper. It is also laced with a bit of Italian seasoning and cheese.
This very healthy recipe comes from a wonderful cookbook called 300 Best Taco Recipes: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas
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As you can imagine from that great title, this cookbook is filled with variations of taco recipes as well as tortillas, so many interesting mixtures and variations you could literally try a new recipe every night for close to a year.
Kelley Coffeen says this about her chicken taco recipe:
“This Italian-style taco is lightly flavored with olive oil and lemon juice in the true spirit of Santa Margherita, a little village on the edge of the Italian Riviera. The fresh, seasoned vegetables wrap flavor around the grilled chicken filling.”
I really think you will love this one. Especially for those of you with picky eaters in the house, hidden in a yummy taco, these vegetables could actually get eaten.
Taco Recipes: Grilled Chicken Tacos with Roasted Veggies
Ingredients
- 1 1/2 pounds chicken breasts, boneless, skinless
- 4 tablespoons olive oil
- salt and freshly ground black pepper
- 1 zucchini, cut in half lengthwise
- 1 yellow summer squash, summer squash, cut in half lengthwise
- 1 onion, cut into 1/4-inch (0.5 cm) rings
- 1 red bell pepper, cored and cut in half
- 3 asparagus spears, trimmed
- 1 lemon, juiced
- 2 tablespoons fresh basil, minced
- 8 - 6 inch corn tortillas, skillet-warmed
- 1 cup Mozzarella cheese, shredded
Instructions
- Preheat greased barbecue grill to medium-high.
- Preheat oven to 200°F (100°C).
- Coat the chicken with 2 tablespoons (30 mL) of the oil. Season with salt and pepper to taste.
- Grill the chicken, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer to a cutting board and let chicken stand for 6 to 8 minutes. Cut chicken into bite-size pieces. Transfer to an ovenproof dish and keep warm in a preheated oven.
- Coat the zucchini, squash, onion, bell pepper and asparagus with remaining 2 tablespoons of the oil. Place vegetables in vegetable grate or on foil on the grill. Grill, turning once, until vegetables are tender-crisp, 4 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
- In a large bowl, combine chicken and vegetables and toss with lemon juice and basil. Season with salt and pepper to taste.
- To build tacos, divide chicken mixture equally among tortillas. Top with cheese. Fold tortillas in half. Makes 8 tacos.
Nutrition
Tips:
- If the weather is not up to turning on the barbecue, feel free to cook the chicken and vegetables on an indoor grill.
- You can also use precooked chicken or cook the everything in the oven for this recipe. Grilling does give both the chicken and the vegetables a marvelous flavor though, so it’s best if you can use the grill.
- Although the author calls for corn tortillas in this recipe, you can certainly use flour tortillas if you prefer.
This taco recipe is a fairly good diabetic recipe. Too many carbs are not good obviously, so I would only eat one tortilla if carbs are an issue. Load up on the chicken and vegetables though. They’re perfect.
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