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When it comes to culinary adventures, few cuisines capture the imagination quite like Mediterranean cuisine. With its vibrant flavors, fresh ingredients, and rich history, Mediterranean dishes have become a staple for food lovers around the globe. One such dish that beautifully embodies the essence of this region is the Greek Chicken and Roasted Veggie Tacos. This recipe not only tantalizes the taste buds but also serves as a celebration of the Mediterranean's diverse culinary heritage.

Greek Chicken and Roasted Veggie Tacos

Embark on a culinary adventure with Mediterranean flavors by trying out Greek Chicken and Roasted Veggie Tacos. This vibrant dish combines tender marinated chicken thighs and colorful roasted vegetables, creating a feast that is as nutritious as it is flavorful. Packed with lean protein and fresh ingredients, it promises not only a delicious meal but also numerous health benefits. Discover the joy of cooking and share this delightful recipe with friends and family for a heartwarming dining experience.
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow zucchini, sliced

1 small red onion, cut into wedges

1 cup cherry tomatoes, halved

Juice of 1 lemon

8 small corn or flour tortillas

1 cup crumbled feta cheese

1/2 cup Greek yogurt

Fresh parsley, chopped, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

    Prepare the Vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss together the sliced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, and a squeeze of lemon juice. Spread them out in a single layer and roast for about 20-25 minutes, or until the veggies are tender and slightly charred.

      Cook the Chicken: While the veggies are roasting, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes, then slice into thin strips.

        Assemble the Tacos: Warm the tortillas in a dry skillet or on a grill for about 30 seconds on each side. To each tortilla, add slices of the grilled chicken, roasted vegetables, a dollop of Greek yogurt, and a sprinkle of crumbled feta cheese.

          Garnish and Serve: Finish with a sprinkle of fresh parsley and an extra squeeze of lemon juice if desired. Serve your delightful Greek chicken and roasted veggie tacos warm, with any leftover veggies and a side salad.

            Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings