Chicken Chimichurri

About This Recipe:

Looking for an easy and fun twist to your usual chicken and potatoes for dinner? Look no further than this super simple chicken chimichurri recipe. This recipe is all about the chimichurri sauce, which is a delicious medley of parsley and other everyday ingredients. This sauce would be great on seafood or vegetables, but I prefer it on pan seared chicken and roasted potatoes. To speed up the potato roasting process, microwave them for a few minutes to help them cook faster. With that shortcut, this is a perfect 30 minute weekday meal!

Enjoy!

Ingredients (4-6 Servings)

-6 boneless skinless chicken breasts
-1.5 lbs baby potatoes, halved
-2 tsps dried oregano
-1/2 lemon, juiced
-Olive oil
-Salt and pepper

Chimichurri Sauce
-1 cup parsley, finely chopped
-2 garlic cloves, finely minced
-1/4 cup red wine vinegar
-1/4 cup olive oil
-1/2 tsp dried oregano
-1/4 tsp crushed red pepper flakes
-Salt and pepper

Instructions (30 minutes) 

1. In a bowl, microwave the halved potatoes for 3 minutes. Once slightly softened, add the potatoes to a foil lined sheet pan and coat with olive oil, salt and pepper. Roast at 425 degrees F for about 25 minutes until golden brown.
2. In a cast iron skillet or large pan over medium heat, pour in 2 tbls of olive oil. Season the chicken with the oregano, salt and pepper, and sear on both sides until fully cooked (about 5 minutes per side depending on thickness.)
3. Mix the chimichurri sauce in a small bowl and serve with the chicken and potatoes.


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