Chimichurri Chicken Recipe
Boneless skinless chicken breast seasoned and seared with Chimichurri, and served over garlic butter roasted potatoes, and leeks.
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Ingredients
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Garlic Butter Roasted Potatoes and Leeks
Method
Preparation and Cooking
- 1
Prepare the Garlic Butter Roasted Potatoes and Leeks
Preheat the oven to 400°F (200°C). Cut the baby potatoes in half and slice the leeks. In a large bowl, toss the potatoes and leeks with olive oil, minced garlic, salt, and black pepper. Spread them on a baking sheet and dot with butter.
- 2
Roast the Vegetables
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through.
- 3
Prepare the Chicken
While the vegetables are roasting, season the chicken breasts with salt and black pepper. Heat a skillet over medium-high heat and add a little olive oil.
- 4
Cook the Chicken
Add the chicken breasts to the skillet and sear for about 5-7 minutes on each side until cooked through and golden brown. Brush the chimichurri sauce generously over the chicken in the last couple of minutes of cooking.
- 5