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Grilled Chicken Chimichurri

Humans consume roughly 1/2 kg of garlic per person annually. Garlic pods are packed with potassium, iron, calcium and magnesium among other minerals. The pharaohs of ancient Egypt gave their pyramid builders garlic to help increase their strength.

    This combination does not exist.


    Cajun Spice 5.0 grams

    Cajun Spice

    Potato 150.0 grams

    Potato

    Green Bell Pepper 150.0 grams

    Green Bell Pepper

    Spring Onions 20.0 grams

    Spring Onions

    Button Mushrooms 75.0 grams

    Button Mushrooms

    Chimichurri Sauce by Let's Cook 50.0 grams

    Chimichurri Sauce by Let's Cook

    Chicken Breast 200.0 grams

    Chicken Breast


    • Time : 30.0 mins
    • |
    • Calories: 341.0 kcal
    • |
    • Protein : 47.0 g
    • |
    • Fat : 6.0 g
    • |
    • Carb. : 13.0 g
    : Your Kitchen Essentials
    Utensils: Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the chicken out of the fridge to bring it to room temperature before cooking.
    Pat it dry with a paper towel and season with the spice provided and salt.
    Keep the chimichurri sauce out of the fridge for at least 10 minutes before serving.

    Wash and dry the vegetables prior to chopping (as required):
    - Green Bell Peppers: cut them into cubes
    - Button Mushrooms: leave whole or cut into halves
    - Spring Onion: slice fine
    - Potatoes: cut them into quarters or eights depending on the size.
    : Pan Grill Plate and Serve
    Chicken :
    Heat some oil in a pan. Once the pan is very hot then carefully place the chicken breast on the pan. Keep turning the chicken every 15 to 20 seconds, until the chicken is done. This is almost like spit roasting. Let the chicken rest for 5 minutes before serving. Cut into cubes or slice it, if you'd like.

    Potatoes :
    Prior to pan grilling the potatoes either A. Boil them in cold salted water for about 15 minutes or B. Put in the in the microwave on high heat for at least 5 minutes or until they are tender.

    Vegetables:
    In the same pan add a little more oil if needed and grill the cut vegetables one vegetable at a time. Season with salt and pepper.

    Plate and Serve:
    Serve the chicken with chimichurri sauce, grilled vegetables on the side.