Name: High-Protein Grilled Chicken Tacos with Roasted Tomatillo Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb); 1 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp kosher salt; 1/2 tsp black pepper; 8 small corn tortillas; 1/2 small red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1/2 cup low-fat Greek yogurt; 2 limes, cut into wedges; For the roasted tomatillo salsa:; 6 tomatillos, husked and rinsed; 1 jalapeño, stemmed; 2 garlic cloves, unpeeled; 1/4 cup white onion, chopped; 1/4 cup cilantro leaves; 1/2 tsp salt

High-Protein Grilled Chicken Tacos with Roasted Tomatillo Salsa

GrilledGrape7752

These high-protein grilled chicken tacos are designed for balanced flavor, vibrant texture, and fresh summer eating. The chicken is marinated in smoky, earthy spices and grilled for juicy, tender slices, while the homemade roasted tomatillo salsa adds tangy depth and a touch of heat. Creamy Greek yogurt stands in for traditional crema, boosting protein and cooling the spice. Each taco is finished with crunchy onions, bright cilantro, and a squeeze of lime for that perfect balance of creamy, crunchy, spicy, and acidic in every bite. Ideal for a warm Virginia evening, these tacos are easy, nutritious, and totally crave-worthy.

Ingredients

Instructions

Preheat broiler to high. Place tomatillos, jalapeño, and garlic on a foil-lined baking sheet. Broil, turning once, until charred and soft, 7-8 minutes. Let cool, then peel garlic.
Blend the roasted tomatillos, jalapeño, peeled garlic, white onion, cilantro, and 1/2 tsp salt until smooth. Set salsa aside.
In a bowl, combine olive oil, cumin, smoked paprika, salt, and pepper. Add chicken breasts and coat thoroughly. Let marinate for 10 minutes.
Heat a grill pan or outdoor grill over medium-high. Grill chicken 5-6 minutes per side until cooked through and juices run clear. Rest 5 minutes, then slice thinly.
Warm corn tortillas in a dry skillet or directly on grill for 20-30 seconds per side until pliable.
To assemble, fill each tortilla with grilled chicken, a spoonful of roasted tomatillo salsa, red onion, cilantro, and a dollop of Greek yogurt. Serve with lime wedges.