Chimichurri Grilled Chicken with Potatoes

Name: Chimichurri Grilled Chicken with Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1.5 pound red potatoes (cut into 1-inch wedges); 2 zucchinis (medium, quartered lengthwise); 4 tablespoon olive oil (extra virgin); 1 cup fresh parsley (finely chopped); 2 tablespoon red wine vinegar; 3 clove garlic (minced); 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (ground)

Juicy grilled chicken breasts drizzled with a zesty herb chimichurri sauce, served alongside charred zucchini spears and roasted red potatoes.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Latin
Difficulty: Medium
Cost: $3.24/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless)
1.5 pound red potatoes (cut into 1-inch wedges)
2 zucchinis (medium, quartered lengthwise)
4 tablespoon olive oil (extra virgin)
1 cup fresh parsley (finely chopped)
2 tablespoon red wine vinegar
3 clove garlic (minced)
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (ground)

Instructions

Preheat your oven to 425°F for the potatoes and preheat an outdoor grill to medium-high heat (around 400°F).
Toss the red potatoes on a baking sheet with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 25 to 30 minutes until golden and tender when pierced with a fork.
In a small bowl, whisk together the fresh parsley, minced garlic, red wine vinegar, dried oregano, 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to create the chimichurri sauce.
Brush the chicken breasts and zucchini quarters with the remaining 1 tablespoon of olive oil and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Place chicken breasts on the hot grill grates and cook for 6 to 7 minutes per side until grill marks appear and the internal temperature reaches 165°F.
Grill the zucchini quarters alongside the chicken for 3 to 4 minutes per side until nicely charred and tender-crisp.
Transfer chicken to a cutting board, let rest for 5 minutes, then slice and serve spooned with fresh chimichurri alongside roasted potatoes and grilled zucchini.

Notes

Chimichurri can be prepared up to a day ahead and kept refrigerated to let the flavors meld.

Nutrition (per serving)

Calories: 472
Protein: 43.1 g
Carbohydrates: 35.9 g
Fat: 18.7 g
Fiber: 4.6 g
Sodium: 684 mg
Saturated Fat: 2.8 g
Sugar: 3.7 g
Cholesterol: 120 mg