Grilled Chicken Chimichurri
5.0 grams
Cajun Spice
150.0 grams
Potato
150.0 grams
Green Bell Pepper
20.0 grams
Spring Onions
75.0 grams
Button Mushrooms
50.0 grams
Chimichurri Sauce by Let's Cook
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 |
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.
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.
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.