Fresh and easy Greek-inspired chicken tacos you can whip up in 20 minutes!
3 large boneless skinless chicken breasts, pounded to 1/2 inch thickness
2 teaspoons Mediterranean seasoning (may sub Italian seasoning in a pinch)
salt and pepper
3 tablespoons cooking oil (I used Star Cuisine Mediterranean Cooking Oil*)
8 6-inch (taco-sized) flour tortillas
1 bell pepper, (or a combination of several – I used red, yellow, and green) thinly sliced
1 medium cucumber, peeled (optional) and sliced into sticks or chopped
1/3 cup kalamata olives, halved
1/3 cup feta cheese crumbles
optional: balsamic glaze or dressing, banana pepper rings or sliced pepperocinis
Season chicken breasts with seasoning, and salt and pepper to taste. Drizzle a large pan or skillet with oil and cook chicken breasts for about 4-5 minutes on each side until cooked through. Chop into 1 inch pieces or cut into strips.
Divide chicken, peppers, and cucumbers between each tortilla. Top with olives, feta cheese, and balsamic glaze. Squeeze with fresh lemon juice and serve.