Popular Conditions & Diets
Ingredients
15
Time
1h
Serves
2
Recipe by Bianca Osbourne
Ingredients
15
Time
1h
Serves
2
4
Boneless Chicken Thighs
4
Chickpea Tortillas
1 Tbsp
Extra-Virgin Olive Oil
1/4 cup
Full Fat Greek Yogurt
1/4 tsp
Maple Syrup
3 med
Tomato
High Protein
Lunch
Gluten-Free
diced
1/2 med
Yellow Onion
chopped
1/2
Jalapeno Pepper
seeded and minced
1/2 cup
Cilantro
chopped
1
Lime
juiced
1 Tbsp
Chili Powder
1 Tbsp
Oregano
1 tsp
Sea Salt
1/2 tsp
Kosher Salt
1/8 tsp
Black Pepper
1
Combine the chili powder, oregano, lemon zest and juice, sea salt, yogurt and maple syrup in a bowl and add the chicken thighs. Marinate for 30 min.
2
Meanwhile, in a bowl combine your tomato, onion, jalapeno, cilantro, lime juice, kosher salt and pepper. Set aside. This can be made ahead and stored in the refrigerator for for up to 7 days.
3
Heat the olive oil in a non-stick on medium high heat. Remove the chicken and remove any excess marinade. Grill the chicken for 4 minutes on both sides. Remove from the pan and rest for 5 minutes.
4
To serve, warm the tortillas according to package directions. Layer 1 leaf of romaine lettuce on the prepared tortilla, place 1 chicken thigh and garnish with tomato salsa.
Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
