Grilled Chicken Zucchini Tacos with Apricot Chili Sauce
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $21.00
- Nutrition
- 540 cal · 38g protein
- grill
- high-protein
🍳 2 pans · Picky-eater safe bet: a plain tortilla
Grilled Chicken Zucchini Tacos with Apricot Chili Sauce is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $21 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 6 count fresh apricots
- 2 count red bell peppers
- 2 count zucchini
- 12 count small flour tortillas
- 2 tbsp brown sugar
- 2 tsp apple cider vinegar
- ½ tsp crushed red pepper
- 1 tsp ground coriander
- 1 tsp garlic powder
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Pit and chop the apricots. Simmer in a small saucepan with the brown sugar, vinegar, crushed red pepper, a pinch of salt and 2 tbsp water for 8-10 minutes, mashing as they soften, until thick and jammy.
- Heat a grill or grill pan to medium-high. Rub the chicken with 1 tbsp olive oil, coriander, garlic powder, salt and pepper.
- Cut the zucchini lengthwise into planks and the bell peppers into wide strips. Toss with the remaining 2 tbsp olive oil and a pinch of salt.
- Grill the chicken 6-7 minutes per side until it reaches 165°F inside; rest 5 minutes. Grill the vegetables 3-4 minutes per side until tender and charred.
- Slice the chicken and chop the vegetables. Warm the tortillas on the grill for a few seconds per side.
- Fill the tortillas with chicken and vegetables and spoon the apricot sauce over the top.
- Picky eaters can have plain grilled chicken in a tortilla, with the sauce on the side.
- Make ahead: make the apricot sauce up to 3 days ahead and keep it covered in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 52 g
- Fiber
- 6 g
- Sugar
- 12 g
- Fat
- 18 g
- Saturated fat
- 3 g
- Sodium
- 1,020 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Quin Engle / Unsplash