ROASTED CHICKEN & FRESH VEGGIE SALAD WITH CHIMICHURRI
Recipe inspiration from What's Gaby Cooking blog.
For 2 servings
2 bone-in chicken breasts
1 large avocado
2 ears of corn
2 tbsp olive oil
1 tbsp seasoning salt
1 tsp fresh cracked pepper
1/2 tbsp butter
Preheat oven to 375 degrees F.
Place chicken breasts in a baking dish, skin side up. Drizzle olive oil, sprinkle seasoning salt and fresh cracked pepper.
Once oven is heated, place chicken in the oven and cook for 1 hour.
Meanwhile, make chimichurri and prepare fresh veggie salad.
Fill large saucepan with water and bring to a boil.
Shuck corn and place into boiling water; allow to cook for 5 mins. Take out and set aside to cool.
Wash tomatoes and radishes. Cut tomatoes into wedges and radishes into thin slices.
Once corn is cooled enough to handle, rub a stick of butter over each ear to thoroughly coat.
Slice the kernels from the cob and set aside.
Cut avocado in half, slice into pieces in the shell and scoop out with a spoon.
Toss together the buttered corn, tomato wedges and radish slices; season with salt and pepper.
When chicken is cooked, place on a large serving plate. Pour tossed veggies onto the plate and lay avocado slices within the salad.
Drizzle chimichurri over everything and place extra chimichurri on the side.
INGREDIENTS FOR CHIMICHURRI:
1/4 c parsley
1-1/2 c fresh cilantro
1 tbsp fresh oregano
4 cloves of garlic
1 tbsp lemon juice
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 c olive oil
Rinse to clean the parsley and cilantro.
In a food processor place the parsley, cilantro, oregano, peeled garlic cloves, lemon juice, red pepper flakes, salt and olive oil.
Blend for about 3 minutes until ingredients are well combined.