Ingredients:

  • 1.5 pounds (680g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) strips or bite-sized pieces
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried dill
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1 cup (240g) plain Greek yogurt

Instructions:

  1. Prepare Chicken Marinade: In a medium bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 4 cloves minced garlic, 1 tablespoon dried oregano, 1 teaspoon dried dill, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1/2 teaspoon sea salt. Mix well to create the marinade.
  2. Marinate Chicken: Add 1.5 pounds (680g) boneless, skinless chicken breast, cut into 1-inch strips, to the marinade. Toss the chicken to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse and tenderize the chicken.
  3. Prepare Yogurt Sauce: While the chicken is marinating, place 1 cup (240g) plain Greek yogurt in a small serving bowl. This will serve as the cooling sauce for your tacos. (Note: The ingredient list provided only includes plain Greek yogurt for the sauce.)
  4. Cook Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips in a single layer, ensuring not to overcrowd the pan. Cook for 3-5 minutes per side, or until the chicken is cooked through, golden brown, and reaches an internal temperature of 165°F (74°C).
  5. Rest Chicken: Remove the cooked chicken from the pan and let it rest for a few minutes before serving. This helps to keep the chicken juicy.
  6. Assemble Tacos: Serve the warm, lemon-herb chicken in your preferred taco shells or tortillas (not included in ingredients) with a generous dollop of the prepared Greek yogurt sauce. Garnish with fresh toppings as desired (e.g., cucumber, tomato, feta, not included in ingredients).