Grilled Chicken Tacos
Grilled Vegetable Salad
Ingredients
- ¼ cup chopped fresh cilantro
- 2 Tbsp mayonnaise
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp fresh lime juice
- ¾ lb boneless, skinless chicken breasts
- 8 soft taco-size gluten-free flour tortillas (such as Mission)
- ½ head iceberg lettuce, shredded
- ½ (8-oz) pkg shredded colby-Jack cheese
- ½ (10-oz) container pico de gallo
Instructions
- Whisk together cilantro, mayonnaise, oil, garlic, and lime juice in a 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
- 1 zucchini, cut into ¼-inch-thick planks
- 1 yellow squash, cut into ¼-inch-thick planks
- ½ red onion, cut into ¼-inch slices
- 3 Tbsp olive oil, divided
- 1 Tbsp red wine vinegar
- 1 Tbsp chopped fresh cilantro
- 1 tsp Dijon mustard
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush vegetables with 2 Tbsp oil. Grill, covered, 4 to 5 minutes or until vegetables are tender. Coarsely chop.
- Whisk together vinegar, cilantro, mustard, and 1 Tbsp oil in a large bowl. Add vegetables; toss. Season with salt and pepper to taste.
Gluten Free Meal Plan
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