Grilled Chicken and Roasted Veggie Tacos Recipe

Name: Grilled Chicken and Roasted Veggie Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ovenproof dish; Vegetable grate or heavy-duty foil; 1 1/2 lbs boneless skinless chicken breasts (see Notes) 750g; 4 tbsp olive oil 60 mL; Kosher salt and freshly ground black pepper; 1 zucchini, cut in half lengthwise; 1 yellow summer (zucchini) squash, cut in half lengthwise; 1 onion, cut into 1/4-inch (0.5 cm) rings; 1 red bell pepper, cored and cut in half; 3 thick asparagus spears, trimmed; Juice of 1 lemon; 2 tbsp minced fresh basil 30 mL; 8 6-inch (15 cm) corn tortillas, skillet-warmed (see Notes); 1 cup shredded Mozzarella cheese 250 mL

Servings: persons

Ovenproof dish
Vegetable grate or heavy-duty foil
1 1/2 lbs boneless skinless chicken breasts (see Notes) 750g
4 tbsp olive oil 60 mL
Kosher salt and freshly ground black pepper
1 zucchini, cut in half lengthwise
1 yellow summer (zucchini) squash, cut in half lengthwise
1 onion, cut into 1/4-inch (0.5 cm) rings
1 red bell pepper, cored and cut in half
3 thick asparagus spears, trimmed
Juice of 1 lemon
2 tbsp minced fresh basil 30 mL
8 6-inch (15 cm) corn tortillas, skillet-warmed (see Notes)
1 cup shredded Mozzarella cheese 250 mL

1
Preheat greased barbecue grill to medium-high
2
Preheat oven to 200F (100C)
3
Coat chicken with 2 tbsp (30 mL) of the oil.
4
Season with salt and pepper to taste.
5
Grill chicken, turning once, until no longer pink inside, 6 to 8 minutes per side.
6
Transfer to a cutting board and let chicken stand for 6 to 8 minutes.
7
Cut chicken into bite-size pieces.
8
Transfer to ovenproof dish and keep warm in preheated oven.
9
Coat zucchini, squash, onion, bell pepper and asparagus with remaining 2 tbsp (30 mL) of oil.
10
Place vegetables in vegetable grate or on foil on grill.
11
Grill, turning once, until vegetables are tender-crisp, 4 to 6 minutes per side.
12
Transfer to a cutting board and cut into bite-size pieces.
13
In a large bowl, combine chicken and vegetables and toss with lemon juice and basil.
14
Season with salt and pepper to taste.
15
To build tacos, divide chicken mixture equally among tortillas.
16
Top with cheese.
17
Fold tortillas in half.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ovenproof dish, Vegetable grate or heavy-duty foil, 1 1/2 lbs boneless skinless chicken breasts (see Notes) 750g, 4 tbsp olive oil 60 mL, and more.

Yes, Grilled Chicken and Roasted Veggie Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken and Roasted Veggie Tacos

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