Chimichurri Chicken Tacos
Chimichurri Chicken tacos with chicken marinated in chimichurri sauce and a lime yogurt crema on top!
Servings: 4 servings
Calories: 422kcal
Ingredients
Chimichurri Chicken
- 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
- 1 cup fresh cilantro
- 1 cup fresh parsley
- ½ white onion
- 1 tablespoon red wine vinegar
- 3 cloves garlic
- Juice from 1 lime
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- ⅓ cup olive oil
Lime Yogurt Crema
- ½ cup plain yogurt
- Juice from ½ lime
- 1 tablespoon milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
- shredded Pepper Jack Cheese for serving
Instructions
For the Chimichurri Chicken
- In a food processor, add the cilantro, parsley, onion, red wine vinegar, garlic, lime juice, sea salt, and red pepper flakes
- Pulse until finely chopped.
- Add the olive oil and pulse another 5-7 times, until combined but not pureed.
- Combine ½ cup of the chimichurri with the chicken slices and marinate for at least 30 minutes, up to 8 hours.
Lime Yogurt Crema
- In a small bowl combine the yogurt, lime juice, milk, garlic powder, and sea salt.
- Refrigerate until ready to use.
Cook the Chicken:
- Add olive oil to a large skillet over medium-high heat.
- Add the marinated chicken and cook for 8-10 minutes, until cooked through.
- Serve the chicken in taco sized tortillas topped with the lime yogurt crema, shredded pepper jack cheese, and additional chimichurri.
- Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep the chimichurri sauce in advance to make this an even easier weekday meal.
Nutrition
Calories: 422kcal | Carbohydrates: 5g | Protein: 38g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 663mg | Potassium: 821mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1658IU | Vitamin C: 25mg | Calcium: 82mg | Iron: 2mg