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).

Robert Rose