Name: Grilled Chicken, Bell Pepper & Zucchini Tacos with Spicy Apricot Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 9 apricots; 1.02 kg chicken breasts, boneless skinless; 3 red bell peppers; 18 small flour tortillas; 3 medium zucchini squash; apple cider vinegar; black pepper; brown sugar; coriander, ground; crushed red pepper; extra virgin olive oil; garlic powder; onion powder; salt; soy sauce

Grilled Chicken, Bell Pepper & Zucchini Tacos with Spicy Apricot SauceGrilled Chicken, Bell Pepper & Zucchini Tacos with Spicy Apricot Sauce — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

9 apricots

1.02 kg chicken breasts, boneless skinless

3 red bell peppers

18 small flour tortillas

3 medium zucchini squash

apple cider vinegar

black pepper

brown sugar

coriander, ground

crushed red pepper

extra virgin olive oil

garlic powder

onion powder

salt

soy sauce

Instructions

Wash and dry the fresh produce.

Halve apricots lengthwise (around the pit); twist halves to separate, then remove and discard pits. Small dice the flesh and place in a medium saucepan.

Add sugar, vinegar, soy sauce, salt, and crushed red pepper to the pan with the apricots. Set pan over medium-low heat and cook, stirring occasionally, until apricots are soft and juicy, 10-15 minutes.

Meanwhile, preheat a grill pan, outdoor grill, or skillet over medium-high heat.

While the pan heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season with spices on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add the chicken and cook until charred and cooked through, 3-4 minutes per side. Transfer to a large plate and cover with aluminum foil to keep warm. (Reserve pan for later use.)

While the chicken is cooking, using a clean cutting board, trim and slice zucchini lengthwise into ¼-inch thick planks. Place in a large bowl.

Trim, seed, and quarter bell pepper; add to the bowl with the zucchini. Drizzle with oil, season with spices, and toss to combine.

Return pan to medium-high heat. Working in batches, add veggies and cook, turning occasionally, until charred and fork-tender, about 5 minutes. Add to the plate with the chicken.

When the apricots are done, remove from heat. Use a potato masher to mash and combine a semi-smooth sauce. Set aside.

Transfer grilled chicken and veggies to the cutting board and roughly chop into bite-sized pieces.

Warm tortillas in the grill pan, oven, or microwave (optional).

To serve, divide tortillas between plates, fill with grilled chicken and veggies, then top with apricot sauce. Enjoy!

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