Chimichurri Chicken with Sautéed Greens

Chimichurri Chicken with Sautéed Greens


  • 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


  • 4 chicken breasts (skin on)


  • 1 tablespoon avocado oil
  • 1 bunch chard, chopped
  • 1 bunch spinach, chopped
  • 2 garlic cloves, minced
  • ½ lemon, juiced
  • Salt and pepper to taste


  1. 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.
  2. 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.
  3. Preheat the oven to 425 degrees. Once chicken is marinated, place it on a sheet pan skin side up with marinade.
  4. Roast in the oven for 25-30 minutes until chicken is cooked through and juices run clear.
  5. For extra crispy skin place chicken under the broiler for 2-3 minutes, watch it very closely to not burn.
  6. 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.
  7. Add the garlic, lemon juice and sprinkle of salt and pepper. Cook for 1-2 minutes until garlic is fragrant.
  8. 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.

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