Grilled Chicken Tacos
Spanish Rice
Ingredients
- ½ cup chopped fresh cilantro
- ¼ cup mayonnaise
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 Tbsp lime juice
- 2 lb boneless, skinless chicken breasts
- 18 soft taco-size flour tortillas
- 1 romaine lettuce heart, 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 chicken.
- Heat tortillas according to package directions. Serve chicken in tortillas with lettuce, cheese, and pico de gallo.
Side Dish Ingredients
- 2 (5.6-oz) pkg Spanish rice
Side Dish Instructions
- Cook rice according to package directions.
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
