Argentine Grilled Chicken with Chimichurri
Flavorful grilled chicken marinated in traditional Argentine chimichurri sauce, a vibrant blend of herbs, garlic, and vinegar. Served with a side of roasted sweet potatoes.
Ingredients
- 4 each Chicken breasts
- 1 cup Fresh parsley
- 1/4 cup Fresh oregano
- 4 cloves Garlic
- 1/4 cup Red wine vinegar
- 1/2 cup Olive oil
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 large Sweet potatoes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the chimichurri: Combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped.
- 2Marinate the chicken: Place chicken breasts in a dish and cover with half of the chimichurri sauce. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- 3Roast sweet potatoes: Preheat oven to about 205°C (200°C). Chop sweet potatoes into 2.54 cm cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- 4Grill the chicken: Preheat grill to medium-high heat. Grill chicken breasts for 5-7 minutes per side, or until cooked through.
- 5Serve: Serve grilled chicken topped with the remaining chimichurri sauce, alongside roasted sweet potatoes.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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