
By Tais Sardinas
Healthy + Easy Grilled Chicken + Veggies w/ Chimichurri Sauce
6 steps
Cook:20min
Updated at: Thu, 17 Aug 2023 01:02:35 GMT
Nutrition balance score
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Ingredients
4 servings

4boneless skinless chicken thighs
organic

2red bell peppers
large, sliced into thick pieces

2zucchinis
large, sliced into thick rounds

1 bunchasparagus
large

1sweet potato
large, boiled for 10-20 minutes + sliced into thick rounds

avocado oil

minced garlic

sea salt

pepper
to taste

arugula
or other leafy greens

nuts
optional chopped, or goat cheese for topping

1 bunchcilantro
large

1 bunchflat leaf parsley
large

1avocado
small, or 1/2 large avocado, peeled + chopped

0.5jalapeno
seeded, depending on how spicy you like it

4 clovesgarlic
minced

3limes
juiced

2 Tbspmaple syrup

1 tspsea salt

¼ cupavocado oil
or extra virgin olive oil

2 Tbspwater
or more oil to thin
Instructions
Step 1
Preheat grill to medium heat (425-450 F). Coat chicken + veggies with avocado oil, garlic, sea salt + pepper and place directly on grill (gives it a smokier flavor).
Step 2
Flip after about 10 minutes (or until veggies + chicken are nicely charred) then cook about 10 more minutes on opposite side.
Step 3
Use a meat thermometer to ensure chicken is cooked to 165 F. Chicken should be cooked through with juices running clear and veggies fully cooked with a nice char on each side.
Step 4
While chicken and veggies are cooking, add all chimichurri ingredients to a food processor and mix until creamy and well combined. It’s okay if it’s a still a little chunky! You may need to add more water or oil to get it to a thinner consistency, if desired.
Step 5
Top chicken + veggies with the chimichurri sauce. Option to serve over greens such as arugula and sprinkle with chopped nuts + goat cheese.
Step 6
Sauce makes great leftovers and adds flavor to scrambles, salads, tacos, etc.
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