When you're in need of a weeknight meal, you want something fast and delicious. Better yet, it's great if a recipe is customizable for each eater. This Greek-inspired tacos recipe is just that! With a grilled chicken and tzatziki-style cabbage slaw, each person can choose how they want to dine! Weeknight meal solved!
In a medium bowl, combine the olive oil, lemon juice, garlic, oregano, basil, dill, salt, and pepper. Add the chicken breasts, making sure they are coated in the marinade. Cover and place in the refrigerator for 30 minutes to 2 hours.
¼ cup olive oil, ¼ cup lemon juice, 3 cloves garlic, 1 ½ tsp dried oregano, 1 tsp dried basil, 1 tsp dried dill, 1 tsp salt, 1 tsp pepper, 1 lb chicken breast (2-3 breasts)
After the chicken has marinated, preheat the oven to 375°F.
Heat 2 tbsp olive oil in a heavy skillet over medium heat. Add the marinated chicken and sear until golden brown, 4-5 minutes. Flip the chicken over and sear the second side until golden but not as dark as the top, 2-3 minutes. The chicken will finish turning golden in the oven. Place the skillet in the oven and roast until the chicken reaches 160°F, 12-15 minutes. Once the chicken has reached the desired temperature, remove it from the oven and set it aside. Once the chicken is cool to the touch, thinly slice on a diagonal.
To make tacos, start with a warm pita, layer in prepared cabbage, sliced chicken, feta, olives, and artichokes. Serve immediately.
4 oz feta cheese, ¼ cup olives, 8 pitas, 12 oz artichoke hearts (optional)
For the cabbage
While the chicken is roasting, in a large bowl, combine the Greek yogurt, lemon juice, garlic, salt, pepper, fresh dill, and grated cucumber. Stir to combine. Thinly slice the cabbage and onion and add to the bowl. Stir to combine the dressing and cabbage. The cabbage can be made up to 1 hour in advance.
½ lb cabbage (about ¼ of a head), ½ cup Greek yogurt, 2 tbsp lemon juice, 2 cloves garlic, ½ tsp salt, ¾ tsp pepper, 1 tbsp chopped fresh dill, ½ cup grated cucumber, ¼ large white onion