Super easy, quick, flavorful and balanced in macros. Tight on time? Grab a store bought chimichurri!
Sheet Pan Chicken with Chimichurri and Roasted Vegetables
Servings: 4 servings
Ingredients
- 4 boneless skinless Chicken breasts, roughly 1 1/2 lbs total
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp dried parsley
- 1 tsp red pepper flakes
- 1 lb fingerling potatoes
- 1 bell pepper
- 1 yellow onion
- Olive oil
- Kosher salt
- Black pepper
- 4 pats unsalted butter
Chimichurri sauce:
- 2 cups well packed fresh parsley
- 1 cup well packed fresh cilantro
- 1 tsp dried oregano
- 1 small shallot
- 3 garlic cloves
- 3 Tbsp red wine vinegar
- 2 Tbsp fresh lemon juice
- 1 tsp salt or to taste
- ½ tsp red pepper flakes
- ½ – ¾ cup olive oil
Instructions
- Preheat oven to 375 degrees.
- Combine spice mixture for chicken, salt through red pepper flakes by mixing in a small bowl. Pour over chicken breast in a medium bowl and toss to coat. Set aside.
- Cut fingerling potatoes in half on an angle. Cut bell peppers and onions into 1 1/2” strips. Lay all on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat. Space out on baking sheet.
- Nestle chicken amongst veggies. Top each chicken breast with a small pat of butter.
- Bake 30 minutes.
- While chicken and vegetables are cooking, prepare chimichurri. To prepare chimichurri, utilize a food processor. Add all ingredients and ½ cup of olive oil. Process until smooth. Taste and adjust seasoning as needed. If mixture is too thick, more olive oil can be added to thin it out.
- Plate potatoes and veggies on each plate. Top with chicken breast. Drizzle generously with chimichurri sauce.
Reader Interactions