Chicken and Potatoes with Chimichurri Sauce

posted in: Chicken, Gluten-free | 0

I just created a facebook page for the blog this week and I used a picture of this recipe as a profile picture. Someone asked me today about the recipe for it, so I figured I’d better post it. On the facebook page, I plan to post tidbits about food related things, healthy eating tips, weight loss tips, etc. If you want to follow the blog on facebook as well, click here and like the page. On to the recipe – I was reluctant to try this recipe and I probably would have skipped over it, but for some reason I got it into my head to cook all the recipes in the April 2017 issue of Cooking Light Magazine and this was one of them. The reason that I was reluctant is because I’m not that fond of cilantro, I guess I’m part of the population that has an aversion to it. Apparently there have been studies done that show that there is a genetic component that people have that makes cilantro taste like soap. I don’t know that I think that it tastes like soap, it’s just not my favorite flavor. That being said, I really enjoyed this recipe even though the sauce contains a cup of cilantro leaves. The combination of the other flavors with the cilantro was perfect for my taste buds. The sauce was great on the chicken and the potatoes,  but you could really make this sauce for any meat or vegetable and it would be tasty.

Chicken and Potatoes with Chimichurri Sauce
Author: 
Recipe type: Main Dish
Serves: 4 (serving size: 2 chicken thighs, ½ cup potato mixture, 2 tbs sauce)
 
Ingredients
  • 2 tablespoons water
  • 12 ounces fingerling potatoes, halved
  • 5 tablespoons extra-virgin olive oil, divided
  • 8 skinless, boneless chicken thighs (about 1½ lb.)
  • 1 teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1 red Fresno chile, halved crosswise
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 tablespoon chopped shallots
  • 2 garlic cloves
  • 2 tablespoons fresh lemon juice
Instructions
  1. Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon black pepper. Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm.
  3. Cut half of chile into thin slices; finely chop remaining half. Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in ¼ teaspoon salt and ⅛ teaspoon black pepper.
  4. Place chopped chile, parsley, cilantro, shallots, and garlic in a food processor or blender; pulse to combine. Add remaining 3 tablespoons oil, ¼ teaspoon salt, ⅛ teaspoon black pepper, and juice; process until smooth. Taste and adjust seasonings if necessary.
  5. Serve with chicken and potatoes.
Nutrition Information
Serving size: ¼ Calories: 433 Fat: 24.9 g Saturated fat: 4.4 g Unsaturated fat: 19.3 g Trans fat: 0 Carbohydrates: 17 g Sugar: 2 g Sodium: 669 mg Fiber: 2 g Protein: 36 g Cholesterol: 160 mg
12 Weight Watchers Smart Points per serving

*This recipe was created by Cooking Light Magazine*

Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm.

Cut half of chile into thin slices; finely chop remaining half. Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Place chopped chile, parsley, cilantro, shallots, and garlic in a food processor or blender; pulse to combine. Add remaining 3 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and juice; process until smooth. Taste and adjust seasonings if necessary.

Serve with chicken and potatoes.

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