These Greek Chicken Tacos with a fresh tomato arugula salad are what every 30-minute weeknight meal should be. Juicy, pan-seared chicken thighs get a boost of flavor from a homemade Greek seasoning, while the arugula salad is tossed with store-bought tzatziki sauce and a squeeze of lemon juice to keep things fresh, light, and incredibly easy!
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Sometimes a pantry purge leads to meals you’d rather forget… but every once in a while, it results in something so good it earns a permanent spot in the Weeknight Winners dinner cookbook—like these Greek Chicken Tacos.
One night, Justin and I threw together my go-to Greek seasoning on some chicken thighs, grabbed leftover tortillas, and mixed up half a tub of tzatziki with cherry tomatoes and a box of arugula. And just like that—this 30-minute flavor-packed dinner was born!
Ingredient Notes and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. If there’s one thing I’ve learned, it’s that chicken thighs are always the move. They’re juicier, more forgiving, and way more flavorful. But if you’ve got chicken breasts on hand, feel free to swap them in—just be careful not to overcook them!
- Greek seasoning. I know I already mentioned this, but seriously—don’t skip the homemade Greek seasoning. It’s what takes these tacos from good to can we have this every night?
- Arugula. We tested this recipe with spinach and even kale, and honestly? Arugula wins every time. It adds the perfect peppery bite that balances out the creamy tzatziki.
- Tzatziki sauce. We used Cedar’s brand while testing, but any store-bought tzatziki will work. Just know that some can be thicker or more watery. Want to go all out? Try making my homemade Tzatziki Sauce—it’s ridiculously good!
- Cucumbers. If you can find cocktail cucumbers, grab them! They’re crisp, refreshing, and have fewer seeds. If using a regular cucumber, be sure to remove the seeds so your salad doesn’t turn into a watery mess.
- Tomatoes. Same deal here—cherry tomatoes are best because they’re less watery. If using larger tomatoes, scoop out the seeds and extra liquid first to keep things fresh and flavorful.
- Fresh basil, dill, and lemon. I know it’s tempting to swap in dried herbs, but please don’t! Fresh herbs take this dish from “easy weeknight dinner” to “OMG, did you get takeout from a Greek restaurant?” Trust me, it’s worth it!
How to Make Greek Chicken Tacos
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Cook the Chicken.
Season the chicken with salt and pepper. Sear in a hot skillet with olive oil for 7-8 minutes per side, until cooked through. Let rest, then slice and toss with more olive oil and Greek seasoning.
Wipe out the skillet and toast each tortilla for about 30 seconds per side until warm and slightly charred.
Step 2: Make the Arugula Tomato Salad.
Toss the arugula with tzatziki sauce in a large bowl until coated. Add the tomatoes, cucumbers, red onion, basil, lemon juice, olive oil, Greek seasoning, salt, and pepper.
Step 3: Assemble and Serve the Tacos.
Spread hummus on warm tortillas (if using), then layer on the chicken, arugula salad, and tomato cucumber mix. Finish with feta and fresh dill. Serve immediately and enjoy!
Prep Ahead and Storage Directions
This recipe is perfect for prepping ahead as well as storing leftovers for later. Here are a few tips to ensure it tastes just as great the second time around:
Prep Ahead: The chicken can be seasoned and cooked in advance—just reheat before serving. Hold off on making the salad and toasting the tortillas until right before eating for the best texture.
Storage: Store the chicken and salad separately so the greens stay crisp. If saving leftovers, only toss half the arugula with tzatziki to prevent it from getting soggy. Toast tortillas fresh each time for the best flavor!
FAQs
You absolutely can! Just note that the amount of salt may vary drastically by brands, so you will want to salt to taste.
That’s actually a great idea! The Greek-seasoned chicken and the tzatziki-tossed arugula salad would be just as delicious piled into pita bread.
What to serve with Greek Chicken Tacos
While these tacos can definitely be a complete meal on their own, there are a ton of different quick and easy Mediterranean-inspired sides you can pair with them:
Try this Mediterranean Chickpea Salad, Mediterranean Couscous Salad, Greek Pasta Salad, or Mediterranean Yellow Rice if you want to make it a heartier meal.
You can also double-down on the salad by making this Greek Salad Dressing and serving it over greens, or serving up this Greek Cucumber Salad for more veggies.
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Greek Chicken Tacos Recipe
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
- 3 tablespoons olive oil divided
- 4 teaspoons Greek seasoning divided (see note)
- 5 ounces arugula
- ¼ cup tzatziki sauce
- 1 pint cherry tomatoes halved
- 3 cocktail cucumbers diced
- ¼ cup thinly sliced red onion
- ¼ cup thinly sliced fresh basil leaves
- 1 tablespoon lemon juice from 1 lemon
For Serving:
- 8 flour tortillas
- Hummus optional
- Crumbled feta cheese optional
- Fresh dill chopped, optional
Instructions
- Sprinkle chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper.1 ½ pounds boneless skinless chicken thighs
- Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Once shimmering, add chicken in a single layer and cook for 7-8 minutes. Flip and cook 7-8 more minutes, or until the chicken has reached an internal temperature of 165°F. Transfer to a clean plate and let rest for 10 minutes. Slice chicken into ½-inch thick pieces, drizzle with 1 tablespoon olive oil, and sprinkle with 2 teaspoons of the Greek seasoning. Toss until well coated.
- Wipe out the skillet and return to medium-low heat. Add the tortillas and cook until just toasted, about 30 seconds. Flip, and cook 15-30 seconds longer, until both sides are toasted. Transfer to a clean plate.8 flour tortillas
- In a large salad bowl, toss together the arugula and tzatziki sauce until well coated. Add the tomatoes, cucumbers, red onion, basil, lemon juice, the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Greek seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss until just combined.5 ounces arugula, ¼ cup tzatziki sauce, 1 pint cherry tomatoes, 3 cocktail cucumbers, ¼ cup thinly sliced red onion, ¼ cup thinly sliced fresh basil leaves, 1 tablespoon lemon juice
- Spread hummus on the tortillas and then fill with chicken, arugula salad, feta cheese, and fresh dill, if desired.Hummus, Crumbled feta cheese, Fresh dill
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Notes
- Greek Seasoning: This recipe was tested using my homemade Greek seasoning for the best flavor. If using store-bought, you may need to adjust the salt level to taste.
- To Make the Homemade Greek Seasoning: Combine 2 teaspoons each of dried oregano, dried basil, and salt and 1 teaspoon each of dried parsley, dried dill, onion powder, and garlic powder. And ½ teaspoon each of dried rosemary, thyme, and cinnamon. You should end up with roughly 4 tablespoons of seasoning mix. (Of which you’ll use about one third of the mix for this recipe.)
- Chicken Options: Chicken thighs are juicier and more forgiving, but you can swap in chicken breasts if preferred—just be mindful they may cook faster and dry out more easily.
- Tzatziki Sauce: The brand of store-bought tzatziki you use can vary in consistency. If it’s too thick, thin it out with a splash of lemon juice or olive oil before tossing with the arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please repost the egg roll in a bowl receipe
https://www.evolvingtable.com/egg-roll-in-a-bowl-paleo-keto/