Greek-inspired Tacos

as seen on YouTube Wyse Guide

Ingredients

• ¼ cup olive oil
• ¼ cup lemon juice
• 3 cloves garlic minced
• 1 ½ tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried dill
• 1 tsp salt
• 1 tsp pepper
• 1 lb chicken breast (2-3 breasts)
• 4 oz feta cheese
• ¼ cup olives chopped (optional)
• 12 oz artichoke hearts (optional)
• 8 pitas

For the coleslaw

• ½ lb cabbage (about ¼ of a head)
• ½ cup Greek yogurt
• 2 tbsp lemon juice
• 2 cloves garlic grated
• ½ tsp salt
• ¾ tsp pepper
• 1 tbsp chopped fresh dill
• ½ cup grated cucumber

Instructions 

For the chicken

• In a medium bowl, combine the olive oil, lemon juice, garlic, oregano, basil, dill, salt, and pepper. Add the chicken breasts, making sure they are coated in the marinade. Cover and place in the refrigerator for 30 minutes to 2 hours.
• After the chicken has marinated, preheat the oven to 375°F.
• Heat 2 tbsp olive oil in a heavy skillet over medium heat. Add the marinated chicken and sear until golden brown, 4-5 minutes. Flip the chicken over and sear the second side until golden but not as dark as the top, 2-3 minutes. The chicken will finish turning golden in the oven. Place the skillet in the oven and roast until the chicken reaches 160°F, 12-15 minutes. Once the chicken has reached the desired temperature, remove it from the oven and set it aside. Once the chicken is cool to the touch, thinly slice on a diagonal.
• To make tacos, start with a warm pita, layer in prepared cabbage, sliced chicken, feta, olives, and artichokes. Serve immediately.

For the cabbage

• While the chicken is roasting, in a large bowl, combine the Greek yogurt, lemon juice, garlic, salt, pepper, fresh dill, and grated cucumber. Stir to combine. Thinly slice the cabbage and add to the bowl. Stir to combine the dressing and cabbage. The cabbage can be made up to 1 hour in advance.