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Nutrition Facts
Serving Size 237 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 150
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 450 mg 19%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 23 g
Protein 40 g
Vitamin A 30% Iron 15%
Vitamin C 45% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chimichurri Chicken
Prep Time
40 minutes
Cook Time
35 minutes
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) red potatoes, cut in halfs
5 Tbsp olive oil
1/4 Tsp salt
24 Oz Boneless Skinless Chicken Breast
1/2 Tsp black pepper
1 lemon, sliced and zest
2 garlic, chopped
1/2 Tsp kosher salt
1 cup(s) organic Italian parsley, finely chopped
2 Tbsp Apple Cider Vinegar
1/2 Tsp red chili pepper
2 Tbsp oregano
16 Oz Sugar Snap Peas
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Instructions

1
Preheat grill to medium-high.
2
Preheat oven to 450°F.
3
Place potatoes on a baking sheet, drizzle with olive oil, and lightly salt. Roast in oven 30 minutes.
4
Meanwhile, drizzle chicken with olive oil and sprinkle with lemon zest, salt, and pepper. Grill approximately 5 minutes per side.
5
Remove and set aside. Add lemon slices to grill and cook briefly. Set aside.
6
Combine garlic, kosher salt, parsley, vinegar, chili peppers and oregano in a food processor or blender and pulse until combined.
7
Remove to a bowl and set aside.
8
Prepare snap peas according to package directions.
9
To serve: slice chicken and serve with roasted potatoes, snap peas, and drizzle with chimichurri. Garnish with grilled lemon.

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