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Grilled Chicken Boats with Cranberries and Goat Cheese

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Grilled Chicken Boats with Cranberries and Goat Cheese
  • Prep Time 10 min
  • Total Time 1 hr 30 min
  • Servings 6
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Tangy yogurt, cranberries, pistachios and spices combine to make a sassy weeknight meal.

Ingredients

1/2
cup olive oil
1
cup Yoplait® Greek 100 plain yogurt
1
tablespoon grated fresh gingerroot
4
cloves garlic, finely chopped
1
tablespoon smoked paprika
2
teaspoons pepper
2
teaspoons ground cumin
1
teaspoon crushed red pepper
1/2
teaspoon ground red pepper (cayenne)
1
teaspoon ground cinnamon
2
lb chicken, skin on or off (breasts or thighs)
8
Old El Paso™ Taco Boats™ Soft Flour Tortillas
Cooked couscous or rice, as desired
4
oz chèvre (goat) cheese, crumbled
1/2
cup pomegranate arils or dried cranberries
1/3
cup roasted salted pistachio nuts

Directions

  • 1 In medium bowl or gallon-size resealable food-storage plastic bag, mix olive oil, Greek yogurt, gingerroot, garlic, smoked paprika, pepper, cumin, crushed red pepper, cayenne and cinnamon. Add chicken; toss well. Cover bowl, or seal bag; place in refrigerator 30 minutes or overnight.
  • 2 When ready to cook, heat gas or charcoal grill. Place chicken on grill; close grill and cook chicken over medium-high heat 10 to 12 minutes on each side, depending on thickness of chicken. If using smaller tenders, grill about 5 minutes on each side. Remove from grill, and allow to rest 5 minutes. Slice or shred chicken.
  • 3 Warm tortillas as directed on package. Fill with couscous; top with chicken. Sprinkle with goat cheese, pomegranate arils and pistachio nuts. Enjoy!
Tips  

The chicken can also be cooked in slow cooker 4 to 6 hours on High heat setting or 6 to 8 hours on Low heat setting.

Any leftover chicken can be used for wraps, salads or casseroles.

Nutrition Information 
No nutrition information available for this recipe
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