Description

Chimichurri Chicken with Roasted Veggies

Name: Chimichurri Grilled Chicken with Roasted Veggie Medley
Ingredients: 1 lb boneless, skinless chicken breasts or thighs (thighs = juicier; breasts = leaner); 2 cups carrots, cut into sticks; 1 cup parsnips, cut into sticks; 1 cup bell peppers, sliced; 1 tbsp olive oil (for chicken); 1 tbsp olive oil (for veggies); Salt & pepper, to taste; 1 cup fresh parsley, finely chopped; 2 tbsp fresh oregano, chopped (or 2 tsp dried); 3 cloves garlic, minced; ½ cup olive oil; 2 tbsp red wine vinegar (or lemon juice); ½ tsp red pepper flakes (adjust to taste); Salt & pepper, to taste

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Ingredients

Scale

Chicken & Veggies:

1 lb boneless, skinless chicken breasts or thighs (thighs = juicier; breasts = leaner)
2 cups carrots, cut into sticks
1 cup parsnips, cut into sticks
1 cup bell peppers, sliced
1 tbsp olive oil (for chicken)
1 tbsp olive oil (for veggies)
Salt & pepper, to taste

Chimichurri Sauce:

1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, chopped (or 2 tsp dried)
3 cloves garlic, minced
½ cup olive oil
2 tbsp red wine vinegar (or lemon juice)
½ tsp red pepper flakes (adjust to taste)
Salt & pepper, to taste

Instructions

Make the Chimichurri:
- Combine parsley, oregano, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl.
- Let sit 10+ minutes to let flavors meld. Stir again before using.
Roast the Veggies:
- Preheat oven to 425°F (220°C).
- Toss carrots, parsnips, and peppers with olive oil, salt, and pepper. Spread in one layer on a baking sheet (avoid crowding).
- Roast 20–25 minutes, shaking halfway, until tender and slightly charred.
Grill the Chicken:
- Heat grill or grill pan to medium-high.
- Brush chicken with oil, season with salt and pepper.
- Grill 5–6 min per side until internal temperature reaches 165°F (74°C). Rest 5 minutes before slicing.
Assemble the Dish:
- Slice chicken against the grain. Arrange on plates with roasted veggies.
- Spoon chimichurri generously over chicken and drizzle extra on veggies.
- Optional garnish: extra parsley flakes or red pepper flakes.

Notes

Bitter chimichurri? Swap out parsley leaves if they taste harsh; chop by hand to avoid bruising.
Dry chicken? Use medium heat and pound breasts evenly. Pull at 160°F; carryover heat raises to 165°F.
Soggy veggies? Use a single layer, pat dry before oiling, and don’t overcrowd the pan.
Make ahead: Chimichurri keeps in an airtight jar for up to 5 days. Stir before serving.

Nutrition

Calories: 360 kcal cal Per Serving
Fat: 22 g
Carbohydrates: 15 g
Protein: 35 g