Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

An herb-packed chimichurri sauce makes this meat-and-potatoes main vibrant and exciting. Double the mixture and spoon it over grilled steak or fish on another night. For less heat in both the chimichurri and the potatoes, remove the seeds from the Fresno chile.

Paige Grandjean
Recipe by Cooking Light April 2017

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 2 thighs, 1/2 cup potato mixture, and 2 tbsp. cilantro mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 mini food processor; pulse to combine. Add remaining 3 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and juice; process until smooth. Serve with chicken and potatoes.

Nutrition Facts

433 calories; fat 24.9g; saturated fat 4.4g; mono fat 15.1g; poly fat 4.2g; protein 36g; carbohydrates 17g; fiber 2g; cholesterol 160mg; iron 3mg; sodium 669mg; calcium 52mg; sugars 2g; added sugar 0g.
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