Tender chicken marinated in a chimichurri sauce with all of your favorite tacos fixins’ in a homemade flour tortilla.
I love tacos. It’s one of those dishes that essentially is so unbelievably simply but so delicious. Take your favorite protein and fill up a tortilla with it and a bunch of veggies.
Every night can be taco night and this recipe is a great one to give a try!
Chimichurri Chicken Tacos
- 1 lb boneless, skinless chicken breasts (cubed)
- 1 cup homemade chimichurri sauce
- 12 flour tortillas
- 2 cups homemade pico de gallo
- 1 cup shredded romaine lettuce
- sour cream or thick yogurt (as desired)
In a large bowl, combine together the chicken and the chimichurri sauce. Stir well until the chicken is thoroughly coated. NOTE: you can allow it to marinate for 30 minutes to several hours OR cook it immediately. Either way, it’s going to be delicious!
Place the marinated chicken in a large non-stick frying pan. NOTE: there’s no need for extra oil because there’s oil in the chimichurri sauce.
Sauté the chicken until it is no longer pink inside but still juicy and tender.
Remove from the heat and assemble your tacos to your liking. I fill my tacos with the chimichurri chicken, shredded romaine lettuce, pico de gallo and a dollop of thick yogurt or sour cream.
LOVE Guacamole? Check out my Homemade Guacamole Recipe!
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©Wink of an Eye 2019
A veggie burger that’s far from average…
An all veggie burger layered with thick slices of roasted vegetables, topped with my special sauce and packed on a brioche bun!
Confession… I am not a vegetarian or vegan but I would consider myself a veggie lover! I’ve always loved vegetables and I always will! I was that strange kid begging my Dad to pack me cucumber or bell pepper in my lunch. It just tasted delicious to me and it still does.
Anyway, I understand that maybe everyone is not a veggie lover, and despite the fact that this is a Veggie Supreme Burger (meaning it’s only veggies and no meat), I think you’ll love it.
The vegetables are roasted in the oven until they are tender and caramelized. Paired with the savory special tahini sauce and a homemade brioche bun, it’s a match made in heaven. If you’re not convinced, watch the video above. I salivate every time I watch it even though I am the one who made it, lol!
Savory, tender pieces of roasted eggplant, piled high with a cheese and herb stuffing.
For a quick and light weeknight (or weekend) meal, these Stuffed Eggplant Rounds are a great go-to meal. They are simple to prepare, with minimal prep and the oven does most of the work. When they are cooking, they fill you home with a delightful aroma and when they are done, they are a beautiful display worthy of any crowd you might have for dinner.
Here’s the recipe:
Stuffed Eggplant Rounds
- 2 medium size eggplant
- 2 c chopped tomato
- 2 c lor peynir (sub: feta or ricotta cheese)
- 1 c chopped parsley
- 6 scallions (chopped)
- 1/3 c + 3 T plain breadcrumbs
- 4 TBSP olive oil
- 2 TBSP thick yogurt
- 2 tsp dried oregano
- salt (to taste)
To make the filling: mix together the lord peynir, parsley, scallions, 1/3 c breadcrumbs, 2 TBSP olive oil, 2 TBSP thick yogurt, 1 tsp dried oregano and salt (to taste).
Place the chopped tomatoes at the bottom of your cooking pan. Drizzle over 1 TBSP of olive oil and season with 1 tsp of oregano and salt. Stir well.
Pre-heat the oven on 375F/190C.
To prepare the eggplant: Slice the eggplant into thick round pieces. Season with salt and then one by one, spoon the filling on top of each eggplant round to create a nice mound of filling. Sprinkle over a few breadcrumbs on top and bake in the oven for 30-40 minutes or until the eggplant is tender and the filling is lightly browned.
Serve and Enjoy with the eggplant and some of the tomatoes.