Argentine Grilled Chicken with Chimichurri

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

Instructions

1. 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.
2. 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).
3. 3Roast sweet potatoes: Preheat oven to 400°F (200°C). Chop sweet potatoes into 1-inch cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. 4Grill the chicken: Preheat grill to medium-high heat. Grill chicken breasts for 5-7 minutes per side, or until cooked through.
5. 5Serve: Serve grilled chicken topped with the remaining chimichurri sauce, alongside roasted sweet potatoes.

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