Greek Chicken Fajitas With Broccoli Rabe

A taste of Greece in a Mexican classic
Contributor

You've had a gyro before, but have you ever had a Greek taco? These Greek Chicken Fajitas With Broccoli Rabe can be made and enjoyed by anyone, and you'll be amazed by how healthy something that tastes so good can be.

This recipe is provided by Andy Boy.

4
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade:

  • 2  Tablespoons  extra-virgin olive oil
  • 4  Tablespoons  red wine vinegar
  • 1  Teaspoon  Dijon mustard
  • 1  Teaspoon  dried oregano
  • 1  Teaspoon  dried thyme leaves
  • 1  Teaspoon  dried rosemary
  • 1 1/4  Pound  boneless skinless chicken breast, sliced into thin strips

For the Cucumber Mint Salsa:

  • small cucumber, peeled and chopped into 1/2” pieces
  • 1  Cup  grape tomatoes, halved
  • 2  Tablespoons  finely chopped fresh mint leaves
  • 2  Tablespoons  juice of 1 lemon
  • 1  Teaspoon  extra-virgin olive oil

For the Fajitas:

  • bunch broccoli rabe, such as Andy Boy broccoli rabe, tough ends trimmed, chopped into 1” pieces
  • 1  Teaspoon  extra-virgin olive oil
  • large red onion, thinly sliced
  • 2  Tablespoons  finely chopped fresh parsley
  • small corn tortillas
  • 3/4  Cups  crumbled feta cheese

Directions

For the marinade:

Marinate the chicken: In a small bowl, whisk the olive oil, vinegar, mustard, oregano, thyme, and rosemary. Pour the mixture into a large resealable plastic bag and add the chicken. Squeeze as much air from the bag as you can, seal the bag, and gently toss to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.

For the Cucumber Mint Salsa:

Make the cucumber mint salsa: In a small bowl, combine the cucumber, tomatoes, and mint. Add the lemon juice and olive oil, stir, and set aside until you are ready to serve. The salsa can be made 1 day ahead of time and stored, covered, in the refrigerator. 

For the Fajitas:

Blanch the broccoli rabe: Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 minutes. Use a slotted spoon to remove the broccoli rabe and transfer to a paper towel-lined plate.

Make the fajitas: Set a large nonstick skillet over medium-high heat. Remove the chicken from the marinade, discarding the remaining marinade, and add the slices in a single layer. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer the chicken to a plate.

Add the olive oil, red onion, and broccoli rabe and cook, stirring frequently, until tender, 4 to 6 minutes. Return the chicken to the pan and stir in the parsley.

Warm the tortillas: In a separate large, dry skillet over medium-high heat, warm the tortillas (2 or 3 at a time) for 2 minutes, using tongs to flip them halfway.

To serve: Place 2 tortillas on each of 4 plates and divide the chicken and vegetable mixture among them. Top each taco with crumbled feta and cucumber mint salsa. Serve immediately.

Nutritional Facts

Total Fat
21g
30%
Sugar
10g
11%
Saturated Fat
14g
58%
Cholesterol
124mg
41%
Carbohydrate, by difference
14g
11%
Protein
35g
76%
Vitamin A, RAE
100µg
14%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
43mg
57%
Vitamin K (phylloquinone)
163µg
100%
Calcium, Ca
264mg
26%
Choline, total
116mg
27%
Fiber, total dietary
1g
4%
Fluoride, F
20µg
1%
Folate, total
45µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
59mg
18%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
433mg
62%
Riboflavin
1mg
91%
Selenium, Se
43µg
78%
Sodium, Na
614mg
41%
Water
204g
8%
Zinc, Zn
2mg
25%

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

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