Serves 3-4 ‍

As a 29-year-old full-time student dietitian, I completely get how chaotic life can feel now that 2025 is in full swing. Between packed schedules, school kicking off again, and finding time for movement (hello, Pilates sessions!), figuring out what to make for dinner can feel like just another thing to juggle. That’s why I’ve created this quick, nourishing recipe that’s perfect for dinner, or lunch... and could easily become your new go-to for ‘Taco Tuesday.’

What I love most about this recipe is its versatility. Whether you’re feeding a family or meal prepping for one, it’s designed to fit seamlessly into busy lifestyles. The salsa can be prepped in advance and stored for 3-4 days, along with the chicken, chickpeas, and sauce. If you find meal prep hard to stick to because the same meals get boring, you can enjoy the chicken in tacos one day, then toss it into a rice bowl the next. 

And now, to put my student dietitian hat on, one of my favourite parts of this meal is that it’s packed with plants! Did you know one of the best ways to improve your gut health is by consuming 30 or more different types of plants each week (McDonald et al., 2018)? Not only is this recipe balanced with healthy fats, carbohydrates, and protein, but it’s also loaded with gut-loving plants to help nourish your gut microbiome and fuel your busy days.

Ingredients:

• 500 g chicken breast, diced
• 1 ripe avocado
• 170 g Greek yoghurt
• Juice of 1 lime and 1 lemon
• ¼ cup coriander, chopped
• Salt, pepper, paprika, turmeric, and garlic powder, to taste
• 1 punnet cherry tomatoes, diced
• 250 g baby cucumbers, diced
• ¼ cup pickled onions, sliced
• 1 can (400 g) chickpeas, drained and rinsed
• Olive oil, as needed
• 10-pack small soft tacos
• Rocket leaves

Directions:

1. Marinate the Chicken:

• Preheat your oven to 200°C (fan-forced) and line a large baking tray with baking paper.
• In a bowl, mix 2 tbsp olive oil, 1 tsp paprika, ½ tsp turmeric, ½ tsp garlic powder, the juice of 1 lime, and a pinch of salt and pepper.
• Add the diced chicken and toss to coat evenly. Cover and marinate in the fridge for at least 20 minutes or overnight for best flavour.

2. Marinate the Chickpeas:

• In a separate bowl, combine 1 tbsp olive oil, ½ tsp paprika, ½ tsp cumin, ¼ tsp turmeric, salt, and pepper.
• Add the drained chickpeas and toss to coat evenly. Let them sit while the chicken marinades.

3. Bake the Chicken and Chickpeas:

• Spread the marinated chicken on one half of the tray and the chickpeas on the other half.
• Bake for 20–25 minutes, flipping the chicken halfway through. Ensure the chicken is cooked through (internal temperature should reach 75°C), and the chickpeas are crispy.

4. Prepare the Salsa:

• In a bowl, combine the diced cherry tomatoes, cucumbers, pickled onions, and 2 tbsp chopped coriander leaves.
• Add the juice of 1 lime, a pinch of salt, pepper, and a drizzle of olive oil. Toss well. If you prefer some heat, sprinkle with chilli flakes or diced fresh chilli.
• Cover and store in the fridge until needed. Consume within 3–4 days.

5. Make the Avocado-Yoghurt Sauce:

• In a blender, combine the avocado, Greek yoghurt, juice of 1 lime and 1 lemon, ¼ cup coriander, a pinch of salt, pepper, chilli flakes (to taste), a dash of olive oil, and ¼ tsp garlic powder.
• Blend until smooth. Adjust the consistency with a splash of water if needed. Store in an airtight container in the fridge and consume within 2–3 days.

6. Assemble the Tacos:

• Warm the soft tacos in the microwave or oven.
• Layer each taco with a generous spread of avocado-yoghurt sauce, a handful of rocket leaves, baked chicken, and crispy chickpeas.
• Top with fresh salsa and drizzle extra sauce over the top. Serve immediately.

Food Safety Tips:

• Store leftover cooked chicken and chickpeas in separate airtight containers in the fridge for up to 3 days. Reheat the chicken thoroughly before consuming.
• Always refrigerate/reheat promptly and consume within their recommended time frames to avoid spoilage.
• Wash all fresh produce thoroughly before use.

Nourishing your body doesn’t have to be complicated or boring.  Whether it’s a busy weeknight, a meal prep session, or your new favourite ‘Taco Tuesday’ tradition, these Mediterranean Chicken & Crispy Chickpea Tacos are sure to hit the spot. We would love to hear how you make this recipe your own, so don’t forget to share your creations! @faithdietitian & @premiumpilatesandfitness

If you're craving more delicious summer recipes, be sure to try our refreshing Summer Sobu Noodle Salad or these tasty Seared Tuna Poke Bowls!

_{Reference:
McDonald, D., Hyde, E., Debelius, J.W., Morton, J.T., Gonzalez, A., Ackermann, G., Aksenov, A.A., Behsaz, B., Brennan, C., Chen, Y., DeRight Goldasich, L., Dorrestein, P.C., Dunn, R.R., Fahimipour, A.K., Gaffney, J., Gilbert, J.A., Gogul, G., Green, J.L., Hugenholtz, P. and Humphrey, G. (2018). American Gut: an Open Platform for Citizen Science Microbiome Research. mSystems, [online] 3(3). doi:https://doi.org/10.1128/msystems.00031-18.}