I like to add asparagus to this and just sauté it while I’m cooking so it’s got some crisp to it. This adds some flavor to the dish. Generally, I will use chicken thighs, which have more flavor, and in this case I should have. I rubbed the chicken with a chimichurri and coriander spice rub with salt and I cooked it with five chicken breasts. Generally, chicken breasts can be cooked for 20 to 25 minutes at 4:25°. However, these were cooking at the recipe’s recommended heat of 350°. I cooked them for 40 minutes before I took the foil off and baked them for the additional 15 minutes. The breasts were fairly juicy, but I could see how this could take another minute and go dry. Next time, I will use boneless chicken thighs for the flavor. In this case, I will probably shred the chicken and freeze some of it for something else after I’ve had a couple of these meals. I had to add more chimichurri and coriander, which I had used before I put it in the oven with a slight dust on each piece of chicken, because it was so bland. I’s not my favorite yet; it needs to be tweaked. That said, this recipe makes a very simple dish for a weeknight dinner. I recommend tweaking it with flavor bombs. If you don’t like dark meat, that’s fine but I would suggest chicken thighs.
