Articles & Recipes

Grilled Chicken and Roasted Veggie Tacos

April 17, 2017

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.

Ingredients Makes 8 tacos

11⁄2 lbs boneless skinless chicken breasts 750 g
4 tbsp olive oil 60 mL
1 Kosher salt and freshly ground black pepper 1
1 zucchini, cut in half lengthwise 1
1 yellow summer (zucchini) squash, cut in half lengthwise 1
1 onion, cut into 1⁄4-inch (0.5 cm) rings 1
1 red bell pepper, cored and cut in half 1
3 thick asparagus spears, trimmed 3
Juice of 1 lemon
2 tbsp minced fresh basil 30 mL
8 6-inch (15 cm) corn tortillas, skillet-warmed 8
1 cup shredded Mozzarella cheese 250 mL

Instructions

Prep
  • Preheat greased barbecue grill to medium-high Preheat oven to 200°F (100°C) Ovenproof dish Vegetable grate or heavy-duty foil
  1. Coat chicken with 2 tbsp (30 mL) of the oil. Season with salt and pepper to taste.
  2. Grill 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 ovenproof dish and keep warm in preheated oven.
  3. Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp (30 mL) of oil. Place vegetables in vegetable grate or on foil on 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.
  4. In a large bowl, combine chicken and vegetables and toss with lemon juice and basil. Season with salt and pepper to taste.
  5. To build tacos, divide chicken mixture equally among tortillas. Top with cheese. Fold tortillas in half.

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