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Chimichurri Chicken Skillet

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 5 Servings

Ingredients

Chicken + Veggies

  • 2 lbs Chicken Breast Organic, Diced
  • 2 Sweet Potatoes Large, Peeled, Diced
  • 1 Yellow Squash Large, Diced
  • 1 Tbsp Avocado Oil
  • Salt + Pepper

Chimichurri Sauce

  • 1 Cup Flat Leaf Parsley Tightly Packed
  • 1/2 Cup Cilantro Tightly Packed
  • 3 Cloves Garlic Chopped
  • 1/4 Cup Red Wine Vinegar
  • 3/4 Cup Olive Oil
  • 1 Tsp Lemon Juice
  • 1 Tbsp Green Onions Chopped
  • Crushed Red Pepper
  • Dried Oregano

Instructions

  • In a skillet over medium/high heat, heat up the avocado oil and diced chicken breast. When the chicken is 75% done, add in the sweet potatoes and salt + pepper (to taste). Use a pan that has a lid to help it cook faster. **If needed, add more avocado oil to pan.
  • As the chicken and sweet potatoes cook, work on the chimichurri sauce. All you have to do is put every ingredient for the sauce into a food processor and process it until everything is incorporated together. **It will NOT be a smooth sauce. You'll still see chopped parsley and cilantro and garlic pieces. That's OK! Set aside.
  • When sweet potatoes are easy to put a fork through and chicken is not pink in the center, add in the yellow squash and cook for an additional 5 minutes. (I like my yellow squash al dente versus super soft).
  • Take the skillet off the heat. Put the contents into a bowl and drizzle the chimichurri sauce over it and ENJOY!