Go Back
–+ servings
greek chicken tacos

Greek Chicken and Hummus Tacos in the Instant Pot

This Taco Tuesday is Greek inspired. Greek Chicken Tacos combine homemade lemon garlic hummus with lemon garlic chicken in the Instant Pot. They are easy, delicious, and gut healthy. 
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean, Mexican
Servings 8
Calories 475 kcal

Equipment

Ingredients
  

The Hummus
  • 2 cans chickpeas  14.5 oz per can, with liquid
  • 4 cloves garlic  minced
  • 2 small to medium lemons 
  • 1/2 cup garlic tahini
  • 2 tbsp olive oil  extra virgin
  • 1 tsp salt  Mediterranean sea salt
  • 2 tsp cumin
  • 2 tsp smoky paprika
The Lemon Garlic Chicken
  • 3 lbs chicken breast cut into about 3 inch by 1.5 inch strips
  • 1/2 bottle Tessamae’s Lemon Garlic organic dressing
  • 1 lemon   sliced
  • salt Mediterranean Sea Salt to taste
  • ground pepper to taste
  • 1 tsp dried thyme
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil extra virgin
  • 4 cloves garlic minced
  • 4 tsp dried oregano
  • 1 tsp cumin
  • 1 tbsp fresh parsley
  • 1/4 cup chicken stock
  • 1 medium red onion sliced thinly
  • 1/2 can chickpeas drained and rinsed
  • 1 tbsp olive oil extra virgin
  • 3/4 cup shredded smoked gouda
  • 1 pint cherry tomatoes sliced
  • 8 taco size tortillas

Instructions
 

Click this Link to Make The Hummus

  • You can make the hummus the day before or if making the day of, when it's finished, just scoop it out of the pot to make room for the Lemon Garlic Chicken.

Make The Lemon Garlic Chicken

  • Marinade chicken in baking dish with dressing, salt and pepper, and thyme.
    3 lbs chicken breast, 1/2 bottle Tessamae’s Lemon Garlic organic dressing, salt, ground pepper, 1 tsp dried thyme
  • Stir to coat.
  • Place chicken and marinade in the instant pot.
  • Add salt, pepper, apple cider vinegar, olive oil, garlic, oregano, cumin, fresh parsley, and chicken stock.
    2 tbsp apple cider vinegar, 2 tbsp olive oil, 4 cloves garlic, 4 tsp dried oregano, 1 tsp cumin, 1 tbsp fresh parsley, 1/4 cup chicken stock
  • Close lid. Press the "poultry" button. Set to 10 minutes. Move pressure valve to sealed.
  • When finished, allow to naturally vent. This will stay warm for up to 10 hours if you'd like to make ahead.
  • In a skillet on medium heat, add olive oil. Sauté red onion with chickpeas for about 6 minutes. Remove to a bowl but keep the skillet to warm tortillas.
    1 medium red onion, 1/2 can chickpeas
  • Warm tortillas (about 3 to 4 seconds per side) in skillet. Add a light spray of olive oil or a few drops of olive oil so they don't burn.
    8 taco size tortillas
  • Shred smoked gouda for topping.
    3/4 cup shredded smoked gouda
  • Slice cherry tomatoes for topping.
    1 pint cherry tomatoes
  • If you want, you can add the Tzatziki sauce (linked here) to drizzle over top.

Serve

  • Place a tortilla on plate. Ladle two scoops of hummus on open face tortilla. Open instant pot and, with a slotted spoon, serve grilled chicken on top of hummus. Top with red onion and chickpea saute, cheese, tomatoes, and Tzatziki sauce (if desired).
  • Enjoy!

Video

Nutrition

Calories: 475kcalCarbohydrates: 11gProtein: 46gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 134mgSodium: 691mgPotassium: 943mgFiber: 2gSugar: 3gVitamin A: 793IUVitamin C: 20mgCalcium: 228mgIron: 3mg
Keywords chicken, chicken tacos, chickpeas, greek, hummus, hummus tacos, tacos
Tried this recipe?Let us know how it was!