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
- 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.