Rosemary Chicken Tacos Recipe

Name: Rosemary Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons minced fresh rosemary; 2 teaspoons kosher salt; 1 teaspoon cracked black peppercorns; 1 1/2 lbs boneless skinless chicken breasts; 1 tablespoon olive oil; 8 corn tortillas, skillet-warmed (6-inch diameter); Creamy Garlic Spread; 1 head garlic; 1 tablespoon olive oil; 8 ounces whipped cream cheese; 1 tablespoon chopped chives; 1 tablespoon minced roasted jalapeno; kosher salt; Other; 1/2 cup sun-dried tomato packed in oil, drained and chopped

Servings: persons

2 tablespoons minced fresh rosemary
2 teaspoons kosher salt
1 teaspoon cracked black peppercorns
1 1/2 lbs boneless skinless chicken breasts
1 tablespoon olive oil
8 corn tortillas, skillet-warmed (6-inch diameter)
Creamy Garlic Spread
1 head garlic
1 tablespoon olive oil
8 ounces whipped cream cheese
1 tablespoon chopped chives
1 tablespoon minced roasted jalapeno
kosher salt
Other
1/2 cup sun-dried tomato packed in oil, drained and chopped

1
Garlic Spread: remove papery skin from garlic head; cut top off garlic bulb, exposing garlic cloves.
2
Place bulb in center of large piece of foil; drizzle with oil and wrap to enclose, sealing edges tightly.
3
Roast in preheated 400u00b0 oven for 35-40 minutes or until fragrant and soft.
4
Unwrap garlic; gently remove garlic cloves.
5
Mash 5 cloves with a fork, creating a paste; reserve remaining garlic for another recipe.
6
In a medium bowl, combine paste, cream cheese, chives, and jalapeno; season with salt to taste.
7
Taste and add more garlic cloves, if desired.
8
Transfer to an airtight container and refrigerate for 1 hour or for up to 4 days.
9
Tacos: in a small bowl, combine rosemary, salt, and peppercorns.
10
Coat chicken with oil, then rub with rosemary mixture.
11
Grill chicken on preheated greased barbecue grill, med-high heat, turning once, until no longer pink inside, 6-8 minutes per side.
12
Transfer chicken to a cutting board; let stand 6-8 minutes.
13
Cut into thin slices.
14
Build tacos--divide chicken equally among tortillas.
15
Top with Creamy Garlic Spread and sun-dried tomatoes.
16
Fold tortillas in half.

1026

kcal

Calories

Fat

109

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 15 ingredients. The key ingredients include: 2 tablespoons minced fresh rosemary, 2 teaspoons kosher salt, 1 teaspoon cracked black peppercorns, 1 1/2 lbs boneless skinless chicken breasts, and more.

Yes, Rosemary Chicken 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.

Rosemary Chicken Tacos

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