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1
Cook the chicken breast either on the grill or with olive oil in a pan.
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2
Grill: Sear chicken on both sides and cook each side for 4 minutes.
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3
Remove from grill and cube or shred.
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4
Set aside.
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5
Pan: Add 2 tablespoons of olive oil and heat to medium high heat .
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6
Add chicken cook for 3-5 minutes per side.
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7
Remove from pan, cube or shred chicken.
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8
Set aside.
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9
Cook the squash.
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10
Heat half of the olive oil in a large, heavy cast iron or nonstick skillet over medium-high heat.
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11
Add half the squash in a single layer.
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12
Turn the heat down to medium.
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13
Cook five minutes or until the squash is nicely browned on one side; shake the pan to turn the squash or use tongs.
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14
Cook for another five to 10 minutes, shaking the pan often or stirring with a wooden spoon, until the squash is nicely browned and tender when pierced by a knife or skewer.
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15
Season to taste with salt, and transfer to a bowl.
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16
Repeat with the remaining olive oil and squash.
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17
When the second batch of squash is ready, stir everything together.
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18
Add the chipotles and chicken, and toss in the pan for one more minute.
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19
Remove from the heat, stir for a minute and then stir in the yogurt.
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20
Keep warm while you heat the tortillas, but dont allow the yogurt to boil or it will curdle.
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21
Place chicken mixture into tortillas and add feta cheese.
