Grilled Chicken with Chimichurri and Sweet Potato Fries
Tender grilled chicken marinated in vibrant chimichurri sauce, served with baked sweet potato fries. A healthy and flavorful Argentine-inspired lunch.
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Ingredients
- 4 medium Chicken Breast
- 1 cup Fresh Parsley
- 2 tbsp Fresh Oregano
- 4 cloves Garlic
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 1/2 tsp Red Pepper Flakes
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 large Sweet Potatoes
- 1 tbsp Tapioca Flour
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1To prepare the chimichurri sauce, combine the 1 cup Fresh Parsley, 2 tbsp Fresh Oregano, 4 cloves Garlic, 1/4 cup Red Wine Vinegar, 1/4 cup Olive Oil, 1/2 tsp Red Pepper Flakes, 1/2 tsp Salt, and 1/4 tsp Black Pepper in a food processor. Pulse until all ingredients are finely chopped and well combined.
- 2Place the 4 medium Chicken Breasts in a shallow dish. Pour half of the prepared chimichurri sauce over the chicken, turning to coat each breast evenly. Allow the chicken to marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to several hours; this step helps tenderize and flavor the chicken. Set aside the remaining half of the chimichurri sauce for serving.
- 3Preheat your oven to 200°C. Wash and dry the 2 large Sweet Potatoes, then cut them lengthwise into about 0.64 cm (0.6 cm) thick slices, and then cut each slice into about 0.64 cm (0.6 cm) wide fries. In a large bowl, toss the cut sweet potatoes with the remaining 1/4 cup Olive Oil, 1 tbsp Tapioca Flour, 1/2 tsp Salt, and 1/4 tsp Black Pepper until they are evenly coated.
- 4Spread the seasoned sweet potato fries in a single layer on a large baking sheet. Bake for 20-25 minutes in the preheated oven, flipping them halfway through (after 10-12 minutes), until they are golden brown and crispy on the edges.
- 5While the sweet potatoes are baking, preheat a grill to medium-high heat (around 200-230°C). Place the marinated 4 medium Chicken Breasts on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 74°C when measured with a meat thermometer. The chicken should have visible grill marks, be firm to the touch, and the juices should run clear.
- 6Remove the grilled chicken from the grill and let it rest on a cutting board for 5 minutes; this allows the juices to redistribute, ensuring tender meat. Remove the sweet potato fries from the oven. Serve the grilled chicken breasts immediately with the baked sweet potato fries and the remaining chimichurri sauce.
Substitutions
Tapioca Flour → Arrowroot Flour
Coating
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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