Dinner
Grilled Chimichurri Chicken with Roasted Sweet Potatoes
4 servings · 45 minutes
451calories
44 gprotein
37 gcarbs
14 gfat
Per serving
Ingredients
For 4 servings
- 700 g sweet potato (2 medium)
- 10 g olive oil for sweet potato (1 tablespoon)
- 700 g chicken breast (4 smaller)
- 30 g parsley (1 large bunch)
- 2 cloves garlic
- 25 g olive oil for chimichurri (two and a half tablespoons)
- 15 g red wine vinegar or apple cider vinegar (1 tablespoon)
- 100 g arugula
- Salt, pepper, smoked paprika, 1 teaspoon dried oregano, pinch of chili flakes
Instructions
- Preheat the oven to 220 °C (425 °F). Wash the sweet potatoes, cut them into batons with skin on, toss with one tablespoon of oil, salt and smoked paprika, and spread on a baking sheet lined with parchment in a single layer. Roast for 30–35 minutes, turning halfway through, until the edges brown and the center is soft. If you stack them, they will steam and not brown.
- Chimichurri (Argentinian parsley and garlic sauce): chop the parsley very finely (do not include the thick stem), and mix with crushed garlic, oregano, chili flakes, vinegar, remaining oil, 2 tablespoons of water and a pinch of salt. The water will make it looser, so less oil is needed. Let it sit for at least 15 minutes so the flavors blend.
- Pound the chicken breasts evenly to about 2 cm thickness, salt, pepper, and sprinkle with a little smoked paprika.
- Heat a grill pan until very hot, and cook the chicken for 5–6 minutes on each side until nicely striped, and at a cut the center is white and the juices run clear.
- Let rest for 5 minutes, slice, and drizzle with chimichurri. Serve with sweet potato and arugula.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
