Greek Chicken Thigh Tacos

with olive and tomato salsa

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Greek food in taco form? Now we've done everything, fused every cuisine, turned everything into a taco. And why not? Tacos are perfect form and these flavors are a perfect fit, with juicy chicken thighs flavored with chile and cumin, pungent feta, olive salsa, and a tzatziki-like cucumber sauce that cools magnificently. We've seen the future, and its taco everything and everywhere.

In Your Box (serves 2)

  • 0.125 oz. Oregano
  • 1 Tbsp. Chile and Cumin Rub
  • 1 Roma Tomato
  • 2 Persian Cucumbers
  • 1 oz. Pitted Kalamata Olives
  • 16 oz. Chicken Thighs
  • Info
    2 oz. Sour Cream
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Feta Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    818
  • Carbohydrates
    59g
  • Fat
    44g
  • Protein
    56g
  • Sodium
    1755mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Stem and mince oregano. Core tomato and cut into ¼" dice. Trim cucumbers and mince. Thinly slice olives. Pat chicken thighs dry and, on a separate cutting board, cut chicken into 1" pieces. Season with oregano (reserve a pinch for garnish) and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

  • 2

    Make the Sauce

    Combine cucumber, sour cream, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • 3

    Make the Salsa

    In another mixing bowl, combine tomatoes, olives, and a pinch of pepper. Set aside.

  • 4

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed, 2-3 minutes. Stir in chile and cumin rub. Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove from burner.

  • 5

    Finish the Dish

    Wrap tortillas in damp paper towel and microwave, 30-45 seconds. Plate dish as pictured on front of card, filling tortillas with chicken, salsa, feta, sauce, and remaining oregano. Bon appétit!

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