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Grilled Chicken with Chimichurri and Roasted Vegetables_001

Grilled Chicken with Chimichurri and Roasted Vegetables

Savor the vibrant flavors of the Mediterranean with this succulent Grilled Chicken served with a zesty Chimichurri sauce and a medley of colorful Roasted Vegetables.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mediterranean
Servings 4 servings
Calories 550 kcal

Equipment

  • Grill
  • Oven
  • Baking sheet
  • Mixing bowls
  • Cutting board
  • Chef's knife
  • Meat thermometer

Ingredients
  

For the Grilled Chicken:

  • 4 boneless, skinless chicken breasts about 6 ounces or 170 grams each
  • 2 tbsp olive oil 30 ml
  • 1 tsp salt 5 grams
  • 1/2 tsp black pepper 2 grams

For the Chimichurri Sauce:

  • 1 cup fresh parsley finely chopped, 60 grams
  • 4 cloves garlic minced
  • 2 tbsp fresh oregano leaves chopped, 10 grams
  • 1/2 cup olive oil 120 ml
  • 2 tbsp red wine vinegar 30 ml
  • 1 tsp chili flakes 5 grams

For the Roasted Vegetables:

  • 1 medium zucchini sliced, about 200 grams
  • 1 red bell pepper cut into strips, about 150 grams
  • 1 yellow bell pepper cut into strips, about 150 grams
  • 1 medium red onion sliced, about 150 grams
  • 2 tbsp olive oil 30 ml
  • 1 tsp dried thyme 1 gram

Instructions
 

  • Preheat your grill to medium-high heat and preheat the oven to 425°F (220°C).
  • For the chicken, pat the breasts dry with paper towels. Rub each breast with olive oil and season with salt and pepper.
  • Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest for 5 minutes.
  • While the chicken grills, prepare the chimichurri sauce by combining parsley, garlic, oregano, olive oil, red wine vinegar, chili flakes, salt, and pepper in a bowl. Mix well and set aside to let the flavors meld.
  • Toss the zucchini, bell peppers, and red onion with olive oil, thyme, salt, and pepper. Spread them on a baking sheet in a single layer.
  • Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and have a slight char.
  • Slice the rested grilled chicken and serve with a generous drizzle of chimichurri sauce and a side of the roasted vegetables.

Notes

For the best flavor, marinate the chicken in a little olive oil and lemon juice for at least 30 minutes before grilling.
Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week.
Feel free to swap out any of the vegetables for others you prefer or have on hand, such as eggplant or cherry tomatoes.
If you don't have fresh herbs for the chimichurri, dried herbs can be used in a pinch, but the fresh herbs will provide a more vibrant flavor.
Keyword Chimichurri, Grilled Chicken, Healthy Dinner, Mediterranean Recipe, roasted vegetables