Mealime recipe · lives on in MealPot
Grilled Chicken, Bell Pepper & Zucchini Tacos with Spicy Apricot Sauce
- 30 min
- 2–6 servings
- 659 kcal / serving
Juicy grilled chicken with charred peppers and zucchini tucked into warm tortillas, finished with a tangy apricot sauce. The combination stays moist and flavorful for a quick weeknight dinner.
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Ingredients
- 3apricots
- ¾ lbchicken breasts, boneless skinless
- 1red bell pepper
- 6small flour tortillas
- 1 mediumzucchini squash
- red bell peppers
From the pantry: apple cider vinegar, black pepper, brown sugar, coriander, ground, crushed red pepper, extra virgin olive oil, garlic powder, onion powder, salt, soy sauce
Cookware
aluminum foil · chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · potato masher · small saucepan · stirring spoon · tongs
Directions
- Prepare the apricot sauce: halve the apricots, remove the pits, small-dice the flesh, and place in a small saucepan. Add brown sugar, apple cider vinegar, soy sauce, salt, and crushed red pepper.
- Heat a grill pan, outdoor grill, or skillet over medium-high until hot.
- Prepare the chicken by patting dry, then slice horizontally to form thin cutlets. Season both sides with the listed spices.
- Oil the pan, then add the chicken and cook until nicely charred and cooked through, about 3–4 minutes per side. Transfer to a plate and cover loosely with foil to rest.
- While the chicken cooks, trim the zucchini and bell peppers into bite-sized pieces; toss with oil and spices in a bowl.
- Return the pan to medium-high and cook the vegetables, turning occasionally, until they are charred and fork-tender, about 5 minutes; mix with the chicken on the plate.
- Mash the apricot mixture to a saucy, semi-smooth consistency and set aside.
- Cut the grilled chicken and vegetables into bite-sized pieces on the cutting board.
- Warm the flour tortillas in the grill pan, oven, or microwave if desired.
- To serve, distribute the chicken and vegetables onto tortillas and spoon over the apricot sauce.
Two tips
- Make the sauce a day ahead and refrigerate; reheat gently before serving.
- Leftover sauce and chicken can be rolled into extra tortillas for quick wraps.
Nutrition per serving
- Calories
- 659 kcal
- Protein
- 48 g
- Carbs
- 65 g
- Fat
- 22 g
- Fiber
- 6 g
- Sodium
- 668 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.