Grilled Chicken Tacos
with peach and basil smoothie

Name: Grilled Chicken Tacos
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 6 Tbsp Oil, olive; 2 Tbsp Vinegar, red wine; 1 tsp Paprika; 1 tsp Oregano, dried; 1/2 tsp Lemon zest; 2 1/2 lbs Chicken breasts, boneless and skinless (enough for 2 nights); 1 hearts Lettuce, romaine, chopped; 1 Limes, wedges; 1 Avocados, sliced; 8 Tortillas, corn or flour and taco-sized; 6 Tbsp Yogurt, plain or Greek; for serving Hot sauce (opt); 16 oz Peaches, fresh or frozen, chopped; 4 leaves Basil, fresh; 3/4 cup Yogurt, plain or Greek; 2 tsp Lemon juice; 1/2 cup Water; 1 cup Ice

Active: 35 min Total: 55 min

Original GF Paleo Vegetarian

A basic marinade helps chicken breasts to stay juicy and flavorful for these chicken tacos with avocados and crisp lettuce. Peach and basil are a summer match made in heaven, and they create a surprisingly unique smoothie to enjoy on the side.
Smarts: Marinate and cook double the chicken tonight to use leftovers in a salad later in the week.

Dependency

Leftover Chicken Gyro Salad

Ingredients

Metric

Servings:

Marinated Chicken (enough for 2 nights):

Garlic - 2 cloves , chopped
Oil, olive - 6 Tbsp
Vinegar, red wine - 2 Tbsp
Paprika - 1 tsp
Oregano, dried - 1 tsp
Lemon zest - 1/2 tsp
Chicken breasts, boneless and skinless (enough for 2 nights) - 2 1/2 lbs

Grilled Chicken Tacos:

Lettuce, romaine - 1 hearts , chopped
Limes - 1 , wedges
Avocados - 1 , sliced
Tortillas, corn or flour and taco-sized - 8
Yogurt, plain or Greek - 6 Tbsp
Hot sauce (opt) - for serving

Peach and Basil Smoothie:

Peaches, fresh or frozen - 16 oz , chopped
Basil, fresh - 4 leaves
Yogurt, plain or Greek - 3/4 cup
Lemon juice - 2 tsp
Water - 1/2 cup
Ice - 1 cup

Prep

Make marinade - Chop garlic. Whisk together garlic, oil, vinegar, paprika, oregano and lemon zest. (Can be done up to 5 days ahead)
Marinate chicken - Toss chicken with marinade and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make smoothie - Combine all smoothie ingredients in a blender. Blend until smooth. Add a splash more water if the smoothie is too thick to blend easily.
Lettuce / Limes / Avocados - Prep as directed.

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Make

If cooking chicken on the stovetop: Heat a skillet (make sure it can hold all of the chicken or plan to cook in batches) over medium heat. Brush skillet with some cooking oil. Remove chicken from marinade and shake off any excess (discard marinade). Sear chicken on one side, seasoning it with some salt and pepper as it cooks. Flip chicken and cover with a lid or foil and reduce heat to low-medium. Cook until chicken reaches an internal temperature of 160F / 74C degrees.
If cooking chicken on a grill: Heat grill to 400F / 204C degrees, leaving one part of grill with indirect heat. Clean grates and brush with some cooking oil. Remove chicken from marinade and shake off any excess (discard marinade). Sear chicken on both sides, seasoning it with some salt and pepper as it cooks. Move chicken to indirect heat and put the lid on the grill. Cook until chicken reaches an internal temperature of 160F / 74C degrees.
Transfer chicken to a cutting board and let rest, covered, for 5 minutes.
Slice chicken for both tonight and tomorrow (remember to reserve half the chicken for Wednesday’s salad).
Warm tortillas according to package directions.
Assemble tacos by filling tortillas with sliced chicken, lettuce, avocado slices and a spoonful of yogurt. Use lime wedges to squeeze over top and finish with some hot sauce if you’d like.
Serve tacos with smoothie on the side.

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