Chicken and Chimichurri Mayo
Description: This recipe for chicken and chimichurri mayo is so simple, it's almost too easy! If you love fresh, zesty flavours, you'll love this dish. With a creamy mayo dip, tender chicken and a side of crispy roasted potatoes and greens, it's a winner all round.
Ingredients
- 2 chicken breasts
- 1 tbsp olive oil
- salt
- pepper
- 1 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes (optional)
- salt
- pepper
- 1 lb small potatoes, quartered
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- salt
- pepper
- 2 cups broccoli florets
- 1 tsp olive oil
- salt
- pepper
Instructions
- Preheat oven to 200°C.
- Pat chicken breasts dry and season with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side, until golden brown. Transfer skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through.
- While chicken is baking, toss potatoes with 1 tbsp olive oil, dried oregano, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and crispy.
- In a small bowl, combine mayonnaise, parsley, cilantro, red wine vinegar, minced garlic, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Toss broccoli florets with 1 tsp olive oil, salt, and pepper. Add to the baking sheet with the potatoes during the last 10 minutes of roasting.
- Once chicken is cooked, let it rest for 5 minutes before slicing.
- Serve sliced chicken with roasted potatoes, broccoli, and chimichurri mayo for dipping.
- Enjoy!