4 ratings

Greek Chicken Fajitas With Broccoli Rabe

A taste of Greece in a Mexican classic

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.


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:

  • 1 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:

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


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
Calories Per Serving493
Total Fat21g32%
Vitamin A229µg25%
Vitamin B120.8µg12.9%
Vitamin B62mg84%
Vitamin C40mg66%
Vitamin D0.1µgN/A
Vitamin E4mg22%
Vitamin K308µg100%
Folate (food)144µgN/A
Folate equivalent (total)144µg36%
Niacin (B3)16mg82%
Riboflavin (B2)0.7mg41.8%
Thiamin (B1)0.5mg30.8%