recipes

4 Ingredient Chimichurri Chicken Tacos

If you’re in a pinch, on a budget, or just rushing to get dinner on the table, the four ingredient meal is your ...

If you’re in a pinch, on a budget, or just rushing to get dinner on the table, the four ingredient meal is your weeknight hero. These Chimichurri Chicken Tacos are on the table in a jiffy and bound to be your new favorite go-to dinner.

Serves 2-3

2-3 Servings

Ingredients

1 6-pack Mi Rancho Corn Tortillas
1 pack Imperfect Foods Chicken Breasts
1 pouch Haven’s Kitchen Herby Chimichurri Sauce
Optional garnishes: lime wedges, chopped onions, cheese, chopped avocado, or serrano peppers

Directions

Heat grill over medium-high heat. Butterfly chicken breasts by laying them down and cutting through the middle, horizontally, but not all the way through. They should open up like a book.
Toss chicken with half of the Haven’s Kitchen Herby Chimichurri Sauce pouch. Let sit for 5-10 minutes.
Grill for 4-5 minutes on one side. Flip and cook for about 4-5 minutes, or until breasts are tender but cooked through.
Cut chicken breasts into strips.
Warm-up tortillas either in the microwave or on the grill.
Assemble your tacos. Serve with more chimichurri sauce and add toppings and garnishes if desired.

Recipe Notes and Variations

Just about any veggie you have rolling around in your fridge would go great in these tacos. Chop up some lettuce, thinly slice a few radishes, shred some kale in there, or experiment with a hint of something bright like pickled red onions.