Preparation

• Make the Creamy Chimichurri Sauce. Combine 3 tbsp. Greek yogurt, 3 tbsp. mayonnaise, 2 tablespoon minced shallot, 1 heaping tbsp. finely chopped parsley, 1 heaping tbsp. finely chopped cilantro, 1 tbsp. good olive oil, 2 tsp. red wine vinegar, 1 small garlic clove, and ½ tsp. Diamond Crystal kosher salt in a small bowl. Whisk to thoroughly combine, then taste and season with more salt if needed. Set aside.
• Season the Chicken. Combine ½ tsp. garlic powder, ½ tsp. Diamond Crystal kosher salt, and ½ tsp. freshly cracked black pepper in a bowl and stir to evenly combine. Season the chicken breast all over with the seasoning, then set aside for about ten minutes at room temperature.
• Cook the Chicken. Heat 2 tsp. avocado oil in a pan over medium heat. Cook the seasoned chicken breast for about 4-5 minutes per side, until browned and the internal temperature reaches 165 F. Transfer the chicken breast to a bowl and cover with foil. Let it rest for at least five minutes, then shred it in the bowl.
• Cook the Jalapenos and Red Onions. In the same pan, add a couple of tablespoons of water and scrape the browned bits into the water. Add the sliced jalapenos and chopped onions and cook for 3-4 minutes until softened.
• Mix in the Shredded Chicken. Transfer the chicken and any liquids back to the pan with the jalapenos and onions.
• Add Cilantro. Mix the chicken into the jalapenos and onions, then mix in the finely chopped cilantro. Turn off the heat.
• Build the Tacos. Layer the shredded romaine, sliced avocado, and shredded chicken into warmed flour tortillas. Top with crumbled feta cheese, and drizzle with creamy chimichurri sauce. Serve warm!