Mindful Sodexo 
Vibrant herb grilled chimichurri chicken breast served over colorful roasted vegetables and tender fingerling potatoes
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Prep Time: 15 to 20 minutes|Cook time: 45 to 55 minutes|Yield: 4 plates; 1 chicken breast with 2 tablespoons chimichurri sauce, 4 oz roasted vegetables, and 5 ounces potato wedges
Roasted Lemon Parsley Potato Wedges:
Ingredients
- 20 ounces yellow fingerling potatoes, halved lengthwise
- 2 teaspoons Italian seasoning
- 2 tablespoons lemon zest
- 2 teaspoons chopped fresh Italian parsley
Roasted Vegetables
Ingredients
- 6 oz zucchini, washed and diced into large pieces
- 6 oz yellow squash, washed and diced into large pieces
- 6 oz red onion, washed and diced into large pieces
- 6 oz red bell peppers, washed and diced into large pieces
- 6 oz portobello mushroom, washed and diced into large pieces
- 3 tablespoons Italian parsley
Herb Grilled Chicken Breasts
Ingredients
- ¼ cup extra virgin olive oil
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped
- ¼ teaspoon fresh garlic, peeled & finely chopped
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 4 4-ounce boneless skinless chicken breasts
Chimichurri Sauce
Ingredients
- ¼ cup Italian parsley, washed & finely chopped
- 1 ½ teaspoons fresh garlic, peeled & finely chopped
- ½ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 teaspoons fresh oregano, finely chopped
- 2 tablespoons yellow onion, peeled & finely chopped
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons lemon juice
Spicy Chimichurri Chicken Plate
Ingredients
- 1 pound Roasted Vegetables
- 20 oz Roasted Lemon Parsley Fingerling Potatoes
- 4 Herb Grilled Chicken Breasts, sliced on the bias ½-inch thick
- ½ cup Chimichurri
To Prepare Roasted Lemon Parsley Potato Wedges:
- Blanch wedges in boiling water or steamer for 5 to 8 minutes or until cooked 3/4th of the way. Cool quickly.
- Spray potatoes with cooking spray. Lightly toss potatoes with Italian blend seasoning.
- Coat a sheet tray with cooking spray. Spread potatoes in a single layer, making sure not to overcrowd them.
- Bake in a preheated 450°F oven for 12 to 15 minutes or until light golden brown.
- Toss cooked wedges with lemon zest and chopped parsley. Divided into four servings. Keep warm until ready to enjoy.
To Prepare Roasted Vegetables:
- Preheat oven to 450°F.
- Coat a parchment-lined baking sheet or sheet pan with nonstick pan spray. Place zucchini, squash, red onion, red pepper, and portobello mushroom in a single layer, making sure not to overcrowd. You may need a second baking sheet.
- Roast at 450°F for 12 to 15 minutes or until edges start to brown and vegetables become tender.
- Add parsley and toss to combine.
NOTE: Vegetables and potatoes can be roasted on the same sheet pan if space allows.
To Prepare Herb Grilled Chicken Breasts:
- Combine all ingredients except chicken in a medium-sized bowl and mix well. Add chicken, cover, and marinate in the refrigerator for at least 1 hour. Thoroughly wash utensils and surfaces that have come in contact with raw chicken.
- Preheat grill or large griddle to medium-high and spray with nonstick pan spray.
- Sear chicken for 2-3 minutes on each side until surface has grill marks. Check internal temperature – chicken is cooked when it reaches 165°F. If chicken is not cooked through after initial grilling, turn heat to low and cover, cooking an additional 3-5 minutes.
- Once cooked, allow chicken to rest for 5 minutes before slicing.
To Prepare Chimichurri Sauce:
- Combine all ingredients except chicken in a medium-sized bowl and mix well. Cover and keep refrigerated until ready to use, for up to 2 days.
To Prepare Spicy Chimichurri Chicken Plate
- Divide the roasted vegetables and potatoes evenly among four large plates.
- Shingle 1 chicken breast sliced on the bias over the vegetables and potatoes on each plate.
- Drizzle each chicken breast with 2 tablespoons chimichurri. Enjoy immediately!
Nutrition Facts: Calories: 360, Carbs: 30g, Protein: 30g, Fat: 14g, Sat. Fat: 2.5g, Cholesterol: 70mg, Sodium: 330mg, Fiber: 6g
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