With Summer Vegetables and Tangy Greek Yogurt Sauce
Prep & Cook Time:25-35 min.
Cook Within:1 days
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
A note about serious food allergies
These grilled chicken and summer vegetable tacos are the perfect summer main course. Full of smoked paprika flavor and packed with tons of fresh summer vegetables. The tangy cilantro lime yogurt sauce brings a big dose of flavor with out all the calories of traditional sour cream.
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.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prep the Sauce
In a small bowl mix add yogurt. Zest and juice the lime into the yogurt. Chop the cilantro and add half the cilantro to the yogurt mixture. Stir to combine and add the refrigerator until ready to use.
Season the Chicken
Lay out chicken breasts on a cutting board and pound the meat so it is uniform in size, about ½ inch thick. Mix the chili powder, cumin, half the paprika and half the garlic salt in a bowl. Coat both sides with the spice blend. Let the chicken rest with the spice mixture while you prepare vegetable mixture.
Cut the Vegetables
Cut off the tops of both summer squashes, slice into ¼ inch rounds. Peel the out later off the red onion, cut off the top and bottom. Cut in half and slice into ¼ inch half-moon slices.
Cook the Vegetables
In a large skillet set over medium high heat add 1 tbsp. olive oil. Once the oil is hot add in squash, red onion, corn kernels and the remaining spices (garlic salt and paprika). If the pan gets dry add in a little more olive oil if necessary. Sauté vegetables about 8 minutes until they are just starting to soften.
Plate the Dish
With a hot pan, quickly warm the tortillas for 15-30 seconds. Lay out four tortillas, spread some yogurt sauce on the bottom of the tortillas, top with equal amounts vegetables and chicken. Sprinkle with a little remaining cilantro if desired.
Cook the Chicken
In a large skillet set over medium high heat add 1 tablespoon olive oil. Once the is hot add in chicken breast and cook for about 5 minutes per side until no longer pink in the middle. Let rest for 5 minutes and cut into bite size pieces.
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