Grilled Chicken & Roasted Veggie Tacos Recipe
Try these for a quick mid-week dinner. Fresh, seasoned vegetables wrap flavour around the grilled chicken filling, and lemon juice makes these tacos tangy and irresistible.
1-1/2 lb. boneless skinless chicken breasts
4 tbsp olive oil
Kosher salt and freshly ground black pepper
1 zucchini, cut in half lengthwise
1 yellow summer (zucchini) squash, cut in half lengthwise
1 onion, cut into 1/4″ rings
1 red bell pepper, cored and cut in half
3 thick asparagus spears, trimmed
Juice of 1 lemon
2 tbsp minced fresh basil
8 6″ corn tortillas, skillet-warmed
1 cup shredded mozzarella cheese
Step 1: Preheat greased barbecue grill to medium-high, or preheat oven to 200°F. Use a vegetable grate or heavy-duty foil on the grill, or an ovenproof dish in the oven.
Step 2: Coat chicken with 2 tbsp of the oil. Season with salt and pepper to taste.
Step 3: Grill chicken, turning once, until no longer pink inside, 6-8 minutes per side. Transfer to a cutting board and let chicken stand for 6-8 minutes. Cut chicken into bite-size pieces. Transfer to ovenproof dish and keep warm in preheated oven.
Step 4: Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp of oil. Place vegetables in vegetable grate or on foil on grill. Grill, turning once, until vegetables are tender-crisp, 4-6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Step 5: In a large bowl, combine chicken and vegetables and toss with lemon juice and basil. Season with salt and pepper to taste.
Step 6: To build tacos, divide chicken mixture equally among tortillas. Top with cheese. Fold tortillas in half.
Reprinted with permission from Kelley Cleary Coffeen’s 300 Best Taco Recipes (2011 Robert Rose).