whole and heavenly oven

Chimichurri Chicken & Vegetables

This chimichurri recipe is...

- 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

Make the chimichurri


In a medium bowl, whisk shallot, garlic, red pepper flakes, vinegar, salt, pepper, olive oil, parsley, oregano, and cilantro until smooth.

Allow to marinate


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.

Grill chicken and veg


Remove chicken and vegetables from marinade and grill over medium-high heat, turning occasionally until chicken registers 165F and vegetables are tender.

Arrange for serving


Arrange chicken and vegetables on a serving plate and season with salt and pepper to taste if needed.

Drizzle chimichurri


Drizzle remaining chimichurri sauce over chicken and vegetables and serve immediately. Enjoy!

Get the full recipe on wholeandheavenlyoven.com