Dairy-Free Chimichurri Chicken with Roasted Vegetables

Ingredients

• 4 medium Boneless, skinless chicken breasts
• 1 cup Fresh parsley, chopped
• 2 tbsp Fresh oregano, chopped
• 4 cloves Garlic, minced
• 1/4 cup Red wine vinegar
• 1/2 cup Olive oil
• 1/4 tsp Red pepper flakes
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 large Sweet potatoes, cubed
• 2 medium Zucchini, cubed
• 1 medium Red onion, wedges
• 2 medium Bell peppers (various colors), cubed

Instructions

1. 1In a food processor, combine the 1 cup fresh parsley, 2 tablespoons fresh oregano, 4 cloves garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until the mixture is finely chopped and well combined to make the chimichurri sauce.
2. 2Place the 4 medium boneless, skinless chicken breasts in a large zip-top bag or a shallow dish. Pour half of the prepared chimichurri sauce over the chicken. Seal the bag or cover the dish, and place it in the refrigerator to marinate for at least 30 minutes or up to 4 hours.
3. 3Preheat your oven to 400°F (200°C).
4. 4On a large baking sheet, toss the 1 large sweet potato (cubed), 2 medium zucchini (cubed), 1 medium red onion (cut into wedges), and 2 medium bell peppers (cubed) with a little of the remaining olive oil, salt, and pepper from the ingredient list. Spread the vegetables in a single layer on the baking sheet.
5. 5Place the baking sheet with the vegetables into the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and have slightly caramelized edges.
6. 6While the vegetables are roasting, preheat your grill to medium-high heat. Remove the chicken breasts from the marinade, letting any excess drip off. Place the chicken on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
7. 7Serve the grilled chicken over the roasted vegetables. Drizzle the remaining chimichurri sauce over the chicken and vegetables.

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