| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 cloves garlic, smashed
- 3/4 cup torn fresh cilantro
- 1 teaspoon fresh thyme leaves
- 3 jalapeno peppers (green or red); 2 roughly chopped, 1 thinly sliced
- 1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
- 1/4 cup honey
- Juice of 2 limes, plus wedges for serving
- Kosher salt and freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breasts
- 2 zucchini and/or yellow squash, sliced
- 1 bunch scallions, chopped
- 1 tomato, chopped
- 8 to 12 flour tortillas
Instructions
- Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
- Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
- Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
- Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 632 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 34 g |
| Cholesterol | 83 mg |
| Sodium | 1028 mg |
Reviews
The marinade for the chicken was delicious and a perfect match with the vegetables. Very yummy! I will definitely cook this recipe again. My family says that this recipe is a keeper!