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Chicken and veggie tacos

Chicken & Roasted Veggie Tacos

These Chicken & Roasted Veggie Tacos are quick, fresh, and full of summery flavor. Tender rotisserie chicken is tossed with lime and cumin, paired with roasted bell pepper, zucchini, and red onion, then tucked into warm tortillas. Finish with avocado, salsa, crumbled cheese, and cilantro for a colorful, crowd-pleasing meal perfect for busy weeknights or casual gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 Tacos
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 cups Shredded rotisserie chicken
  • 1 Red bell pepper sliced into strips
  • 1 Small zucchini sliced into half moons
  • 1 Small red onion sliced
  • 1-2 tbsp Olive oil
  • 1 tsp Chili powder
  • ½ tsp Cumin
  • ¼ tsp Garlic powder
  • Salt & Pepper to taste
  • Juice of 1 lime
  • 8 Small tortillas flour or corn
  • Feta cheese for topping
  • Shredded lettuce

Equipment

  • Baking Sheet
  • Mixing bowls
  • Knife & cutting board
  • Spoon or tongs for tossing
  • Skillet or oven

Method
 

  1. Roast the veggies
    Preheat oven to 425°F (220°C).
    Toss bell pepper, zucchini, and red onion with olive oil, chili powder, garlic powder, salt, and pepper.
    Spread on a baking sheet and roast for about 15–20 minutes, until tender and slightly caramelized.
  2. Warm & season the chicken
    While veggies roast, place shredded chicken in a bowl.
    Add cumin, a pinch of salt, and juice of half the lime. Toss to combine.
  3. Warm the tortillas
    Heat tortillas in a dry skillet for about 30 seconds per side or wrap in foil and warm in the oven during the last 5 minutes of roasting.
  4. Assemble the tacos
    Layer warm tortillas with lettuce, seasoned chicken and roasted veggies.
    Top with diced avocado, salsa, crumbled feta, fresh cilantro, or a squeeze of lime.
  5. Serve & enjoy!
    Serve immediately with extra lime wedges on the side.