whole and heavenly oven
- A quick summer marinade that's easy to make ahead of time. - An herby flavor boost to grilled chicken and vegetables. - Low on carbs and loaded with protein.
- Parsley - Cilantro - Oregano - Garlic - Olive oil - White vinegar - Red pepper flakes
- Shallot - Chicken thighs - Zucchini - Summer squash - Mushrooms - Red onion - Sweet pepper
In a medium bowl, whisk shallot, garlic, red pepper flakes, vinegar, salt, pepper, olive oil, parsley, oregano, and cilantro until smooth.
Place chicken and vegetables in resealable bags and pour 2/3 of chimichurri over top. Allow to marinate in fridge at least 2 hours or up to 6.
Remove chicken and vegetables from marinade and grill over medium-high heat, turning occasionally until chicken registers 165F and vegetables are tender.
Arrange chicken and vegetables on a serving plate and season with salt and pepper to taste if needed.
Drizzle remaining chimichurri sauce over chicken and vegetables and serve immediately. Enjoy!