Chimichurri Chicken Skillet
Pan-seared chicken breast with chimichurri sauce, finished with sautéed vegetables. A one-skillet dinner built on swappable proteins and produce.
Ingredients
Method
Pat chicken pieces dry with paper towels and season both sides generously with salt and black pepper.
In a small bowl, combine parsley, oregano, minced garlic, and red wine vinegar. Slowly whisk in 1/2 cup olive oil until emulsified. Set chimichurri aside.
Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add half the chicken and sear 5–6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and repeat with remaining 1.5 tbsp oil and chicken.
In the same skillet, add red onion, bell pepper, and zucchini. Sauté 8–10 minutes, stirring occasionally, until vegetables are tender-crisp and lightly caramelized.
Return chicken to the skillet and pour chimichurri sauce over the top. Toss gently to coat all ingredients. Warm through for 2 minutes over low heat.
Divide chicken and vegetables among plates and drizzle each serving with sauce from the skillet.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →