Grilled Chicken Tacos
Grilled Vegetable Salad
Ingredients
- ½ cup chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 Tbsp fresh lime juice
- 2 lb boneless, skinless chicken breasts
- 1 (24-count) pkg soft taco-size flour tortillas
- ½ head iceberg lettuce, shredded
- 1 (8-oz) pkg shredded colby-Jack cheese
- 1 (10-oz) container pico de gallo
Instructions
- Whisk together cilantro, mayonnaise, oil, garlic, and lime juice in a medium bowl.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Combine chicken and cilantro mixture in a large zip-top plastic bag. Seal bag, and chill 2 to 4 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; chop.
- Heat tortillas according to package directions. Serve chicken in tortillas with lettuce, cheese, and pico de gallo.
Side Dish Ingredients
- 2 zucchini, cut into ¼-inch-thick planks
- 2 yellow squash, cut into ¼-inch-thick planks
- 1 red onion, cut into ¼-inch slices
- 6 Tbsp olive oil, divided
- 2 Tbsp red wine vinegar
- 2 Tbsp chopped fresh cilantro
- 2 tsp Dijon mustard
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush vegetables with ¼ cup oil. Grill, covered, 4 to 5 minutes or until vegetables are tender. Coarsely chop.
- Whisk together vinegar, cilantro, mustard, and 2 Tbsp oil in a large bowl. Add vegetables; toss. Season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
