Roasted Chicken and Yucca Breakfast Skewers with Chimichurri

Ingredients

• 1 lb Chicken Breast, cut into 1-inch cubes
• 1 lb Yucca (Cassava), peeled and cut into 1-inch cubes
• 1/4 cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 1/2 cup Fresh Parsley, chopped
• 2 tbsp Fresh Oregano, chopped
• 2 cloves Garlic, minced
• 1/4 tsp Red Pepper Flakes
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Make the chimichurri sauce: In a medium bowl, combine the 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1/2 cup chopped fresh parsley, 2 tablespoons chopped fresh oregano, 2 minced cloves garlic, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk everything together until well combined.
3. 3In a separate large bowl, add the 1 lb chicken breast cubes and 1 lb yucca cubes. Pour half of the chimichurri sauce over the chicken and yucca. Toss gently to coat all the pieces evenly. Let this mixture marinate for at least 15 minutes.
4. 4Thread the marinated chicken and yucca cubes onto skewers. Alternate the pieces for an even distribution.
5. 5Arrange the skewers in a single layer on a baking sheet. Roast in the preheated oven for 18-22 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the yucca should be tender when pierced with a fork.
6. 6Remove the skewers from the oven. Serve the roasted chicken and yucca skewers immediately with the remaining chimichurri sauce on the side for dipping.

Substitutions

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