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Chimichurri Chicken

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

40 minutes

Cook Time:

35 minutes


1/4  c.  baby red potatoes, cut in half

1   tbsp.  olive oil

1/2  salt & pepper, to taste

4   boneless skinless chicken breast

1   tbsp.  olive oil

1   each  lemon, zested & sliced

1/2  tsp.  sea salt

1/4  tsp.  black pepper

1   cup  flat leaf parsley

2   tablespoon  apple cider vinegar

2   cloves  garlic

1/2  teaspoon  red pepper flakes

2   tbsp.  fresh oregano

3   tbsp.  olive oil

1   pkg. (16 oz.)  H-E-B Frozen Sugar Snap Peas


Preheat grill to Medium-High. Preheat oven to 450°F.

Place potatoes on a baking sheet, drizzle with olive oil, and lightly salt. Roast in oven 30 minutes.

Meanwhile, drizzle chicken with olive oil and sprinkle with lemon zest, salt, and pepper. Grill approximately 5 minutes per side. Remove and set aside. Add lemon slices to grill and cook briefly. Set aside.

Combine chimichurri ingredients in a food processor or blender and pulse until combined. Remove to a bowl and set aside.

Prepare snap peas according to package directions.

To serve: slice chicken and serve with roasted potatoes, snap peas, and drizzle with chimichurri. Garnish with grilled lemon.
Nutritional Information
Serving size: 6, Calories: 340, Total Fat: 11g, Saturated Fat: 2.5g, Sodium: 480mg, Carbohydrates: 18g, Dietary Fiber: 4g, Protein: 41g
My H-E-B Health and Wellness

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