Preparation

• Make the Creamy Chimichurri Sauce. Combine Greek yogurt, mayonnaise, minced shallot, chopped parsley, chopped cilantro, olive oil, red wine vinegar, garlic, and 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 garlic powder, kosher salt, and black pepper in a bowl and stir to evenly combine. Season chicken breast all over with the seasoning, then set aside for about ten minutes at room temperature.
• Cook the Chicken. Heat 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 chicken 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 sliced jalapenos and chopped onions to the pan, then cook for 3-4 minutes until softened and slightly crispy.
• Mix in the Shredded Chicken. Transfer the shredded chicken and any liquids from the bowl back to the hot pan.
• Add Cilantro. Mix the chicken into the jalapenos and onions, then mix in the finely chopped cilantro. Turn the heat off.
• Build the Tacos. Layer shredded romaine, sliced avocado, and shredded chicken into warmed tortillas. Top with crumbled feta cheese, and drizzle with creamy chimichurri sauce. Serve warm!