BBQ Chimichurri Chicken w/ Sweet Potato Wedges

 

 

 

 

 

Now is the time to ditch recipes that require sweating over a stovetop.  I will be posting on here weekly a summer-inspired meal recipes that will get you get you excited to enjoy the seasonal produce that summer has to offer.

BBQ Chimichurri Chicken w/ Sweet Potato Wedges:  This recipe has minimal ingredients but yields maximum flavor which makes it perfect for the summer.

Ingredients for 2 Servings:

• 1/4 cup Red Wine Vinegar
• 1/2 cup Cilantro (thick stems removed)
• 2 tbsps Fresh Oregano
• 2 Garlic (cloves)
• 1/3 cup Extra Virgin Olive Oil (divided)
• 1/2 tsp Sea Salt
• 10 ozs Chicken Breast (skinless, boneless)
• 1 Sweet Potato (medium, peeled and cut into wedges)

Direction:

1. Add vinegar, cilantro, oregano, garlic, 2/3 of the olive oil and salt to a food processor and blend until smooth. Occasionally scrape down the sides as needed.
2. In a large bowl, coat chicken breasts in half the chimichurri sauce and set aside. In a separate bowl, coat sweet potato wedges in the remaining olive oil.
3. Preheat grill on medium heat. Grill the chicken breasts until cooked, about 10 to 12 minutes each side. Grill the sweet potato wedges on all sides, about 10 minutes total.
4. Transfer to plates and top with desired amount of chimichurri and enjoy with your family!

Coach Fatimat’s Tips: You want it spicy, add a chili pepper or red pepper flakes to the chimichurri. Storage, just refrigerate in an airtight container up to 3 days. Leftover chimichurri will keep up to 1 week. You don’t have cilantro, use parsley instead.