Taco Recipes: Grilled Chicken Tacos with Roasted Veggies
This taco recipe fills lovely soft warm corn tortillas with Italian flavors like grilled chicken, zucchini, onions, asparagus red pepper, and of course, cheese.
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
Calories: 281kcalCarbohydrates: 17gProtein: 24gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 207mgPotassium: 583mgFiber: 3gSugar: 3gVitamin A: 765IUVitamin C: 37mgCalcium: 117mgIron: 1mg
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