Wednesday, March 7, 2012

Taco Tuesday: Yogurt Spiced Chicken and Roasted Veg

Holy taco night Batman! All this traveling has made me a fiend in the kitchen. Tuesday is typically taco night at many of our local Mexican restaurants, but this past Tuesday we brought the tacos home. I was eyeing a package of guacamole in the frig and decided what better way to eat my favorite Mexican dip than with homemade chicken tacos! We went all out. Husband even invented a new pickle by repurposing the leftover juice from our pickled jalapeños to pickle some carrot sticks. I pulled out my magic jar of Crisco, which I use maybe once a year, and whipped up homemade tortillas (which are surprisingly simple to make) that we stuffed to the brim with tender chicken marinated in a seasoned yogurt, crisp pickled carrots, roasted peppers, chopped spinach, my favorite guacamole, cheese and a spicy creamy topping. A few coronas later and we were rubbing our satisfied bellies.

Taco Tuesday: Yogurt Spiced Chicken and Roasted Veg
A girl and her kitchen

Chicken Tenders:
2 boneless, skinless chicken breasts
1 cup panko bread crumbs (may substitute regular breadcrumbs)

3/4 cup greek yogurt
2 limes
1 lemon
1 tsp cayenne pepper (more if you want spicier)
1 tsp paprika
1 tsp chipotle seasoning
1 tsp onion powder
1 tsp garlic powder
2 tsp salt

Roasted Veggies:
2 bell peppers (red, yellow or orange), sliced
1 carrot, sliced
2 cloves garlic, smashed
2 pinches oregano
Salt and pepper
Olive oil

Repurposed Pickled Carrots:
1 jar of juice from pickled jalapeños
1 carrot, thinly sliced

Creamy Yogurt Sauce:
1/2 cup greek yogurt
1 lime
1 tsp cayenne pepper (more if you want spicier)
1 tsp paprika
1 tsp chipotle seasoning
1 tsp salt

Fresh tortillas (click here for the recipe)
Guacamole (your favorite brand or make your own or use fresh avocados)
Shredded Cheese
Shredded lettuce, cabbage or chopped fresh spinach
Hot sauce

Chicken Prep: In a large bowl, whisk together all the ingredients for the marinade. Taste for seasoning and adjust as needed (spicier, saltier etc). Cut the chicken into tender-size pieces (yes I made that word up, but you get the point). Mix the chicken into the marinade so that all the chicken is coated evenly. Cover with plastic wrap and refrigerate for 30 minutes and up to 24 hrs.

Repurposed Pickled Veggies: thinly slice your carrots into 2 inch pieces. Place them in the jar with the leftover jalapeño pickle juice and shake well. Set aside. They will get more pickle and spicey the longer they sit.
Roasted Veg: While the chicken is marinating, toss the veggies with 1-2 tbsp of olive oil, salt, pepper and oregano and spread out on a cookie sheet. Roast at 425 degrees for 15 minutes until slightly browned and sweet. Set aside.

Cook Chicken: When ready to cook chicken, preheat the oven to 425 degrees, place a cookie sheet into the oven to get hot as the oven warms (if possible, place a silpat on the cookie sheet to prevent sitckage). Dredge eat yogurt coated chicken tender in panko or breadcrumbs, shaking off excess marinade before covering in panko/breadcrumbs. Lay the tenders on the hot cookie sheet and bake 10-15 minutes (depending on thickness of tenders).
Eat!: While tenders are cooking, mix together the creamy yogurt sauce topping and set aside. Arrange your other toppings such as lettuce, shredded cheese and hot sauce. Assemble your taco master piece and enjoy!

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