Ananda Kaplan Looking for a scrumptious and easy weeknight dinner? Our Chimichurri Chicken with Sautéed Greens is sure to satiate your taste buds and leave you feeling both healthy and satisfied. Between the vibrant sauce and cooked greens, this flavorful dish is packed with antioxidants and beneficial plant nutrients. Give it a try!
Chimichurri Chicken with Sautéed Greens
Ingredients
Chimichurri
- 1/2 cup packed Italian parsley, fresh
- 1/2 cup packed cilantro, fresh
- 1/2 cup packed kale Leaves
- 1/2 cup olive oil
- 2 Tbsp vinegar (sherry, rice, red wine)
- 2 Tbsp lemon juice
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin
- 1/2 tsp salt
- Black pepper to taste
Chicken
- 4 chicken breasts (skin on)
Greens
- 1 tablespoon avocado oil
- 1 bunch chard, chopped
- 1 bunch spinach, chopped
- 2 garlic cloves, minced
- ½ lemon, juiced
- Salt and pepper to taste
Directions
- Place all ingredients of chimichurri in a food processor or high-powered blender. Pulse or blend until desired consistency. You can make it completely smooth or leave the herbs and kale in very small pieces.
- Rub ½ of the chimichurri over chicken and allow it to marinade for at least 4 hours and best if overnight in the refrigerator. Reserve the other ½ of the sauce for serving.
- Preheat the oven to 425 degrees. Once chicken is marinated, place it on a sheet pan skin side up with marinade.
- Roast in the oven for 25-30 minutes until chicken is cooked through and juices run clear.
- For extra crispy skin place chicken under the broiler for 2-3 minutes, watch it very closely to not burn.
- When the chicken has 10 minutes left of roasting, heat a large sauté pan over medium heat, add the oil and greens and sauté until wilted, 2-3 minutes.
- Add the garlic, lemon juice and sprinkle of salt and pepper. Cook for 1-2 minutes until garlic is fragrant.
- Cut the chicken on the diagonal into 1/4-inch to 1/2-inch wide pieces. Serve with the reserved chimichurri sauce and sautéed greens.
